3 tins 170g Ocean King tuna chunks in salt water, drained

1medium-sized onion

200g mayonnaise (about a cup)

1/4 cup salted capers, rinsed

7 ripe firm tomatoes

7 pitted black olives

1 medium sized bunch of parsley

3 celery sticks

1 cup fresh peas

3 heads of corn

Salt and pepper to taste

Cut the tops off the tomatoes and upend them to let the juices and seeds drain out.

Salt the cavities and put the tomatoes upside down on a plate lined with a sheet of absorbent paper, and chill them in the refrigerator for 20 minutes.

In the meantime, steam peas and corn until cooked.

Chop the celery sticks into small pieces, retaining some of the leafy tops for garnishing.

Slice the onion, setting aside the seven best looking slices.

Mince the remaining onion and put it in a bowl.

Select and set aside a few pretty sprigs of parsley and mince the rest.

Mince the capers and combine them and the parsley with the onion in the bowl.

Add the peas, chopped celery and corn.

Crumble the tuna into the bowl, carefully stir in the mayonnaise, and check seasoning.

Blend with pea and corn mixture.

Pat the interiors of the tomatoes dry, and fill them with the tuna mixture, arranging them on a serving dish as you go. Decorate with the reserved sprigs of parsley and celery leafy tops.

Serve as soon as possible, as the tomatoes will become mushy with time.