Tuna and Avocado Stuffed Tomatoes with Capers

Slice off the top cap from the 180 gr Red tomatoes, scoop out the interior seeds and flesh, then invert them onto paper towels to drain excess moisture.

Dice the peeled ¹/₂ piece Avocado into small cubes and gently toss with the ¹/₂ tbsp Lemon Juice in a prep bowl to preserve freshness and color.

Transfer the drained 80 gr Tuna (canned) into a mixing bowl and flake it gently with a fork into bite-sized pieces.

Add the 15 gr Mayonnaise, ³/₄ tsp Dijon Mustard, 10 gr Capers, 7.5 gr Spring Onion, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder to the flaked tuna, stirring until well combined.

Gently fold the prepared avocado cubes into the tuna mixture using a spatula, keeping the avocado pieces intact.

Spoon the tuna and avocado salad generously into the hollowed tomato shells, mounding the filling slightly over the top.

Garnish the stuffed tomatoes with the remaining 2.5 gr Spring Onion and the finely chopped 3 gr Fresh Dill, then serve chilled.