STUFFED TOMATOES MEDITERRANEAN STYLE

Serves 2

Ingredients:
2 plum tomatoes
1 tbsp sun dried tomato puree
1 egg yolk
1 tsp lemon juice
2 tbsp olive oil
1 clove garlic
60g (approximately half a can) tinned tuna
2 tbsp chopped black olives*
Salt and pepper
40g low fat cheddar cheese grated

How to: 

• Cut the tomatoes in half and scoop out the seeds and flesh
• Spread the hollow tomatoes with the tomato puree
• Roast on a preheated oven on Gas Mark 6 (200 C) for 12-15 minutes and leave to cool
• Place the egg yolk, lemon juice and crushed garlic into a food processor and blend until smooth.
• With the blender turning at a slow speed, add the oil one drop at a time ensuring that each drop is blended in before you add the next.#
• Add the tuna and black olives and stir
• Sprinkle with cheese and return to the oven until the cheese has melted.
• Serve with basil leaves 

*Adding the oil drop by drop is time consuming but it is worth the effort

#If you don't appreciate the acquired taste of olives you can replace them with 2 tablespoons of capers instead.