Tomato, White Bean and Tuna Salads

(from Super Foods by Dolores Riccio)

1 20-ounce can Italian cannellini (white beans), drained and rinsed

1 6.5-oounce can of tonno (Italian tuna packed in oil), drained

1 celery heart (just the pale inner part), finely chopped, including the leaves

1⁄2 cup finely chopped sweet onion

1⁄4 cup chopped black olives

1⁄4 cup each olive oil and red wine vinegar

1⁄2 teaspoon dried oregano

freshly ground black pepper to taste

8 vine-ripened tomatoes (about 2.5 pounds)

inner leaves of romaine lettuce

In a medium-size bowl, mix all the ingredients, except the tomatoes and lettuce. Allow the mixture to blend flavors by marinating it in the refrigerator for 30 minutes to 1 hour.

Cut the tops off the tomatoes; reserve them. Hollow out the centers and turn them upside down to drain.

Stuff the tomatoes with the filling and set the tops on. Line 6 bowls with lettuce leaves and place a stuffed tomato in each. If there is any extra filling, spoon it around the sides. If the salads are not to be served within 30 minutes, refrigerate them.

Makes 8 servings.