Cut off the stem ends of the two (2) tomatoes. Using a curved grapefruit knife, remove the seeds and some of the flesh surrounding the seeds to make a cavity for the tuna stuffing. Turn the tomatoes upside down over a folded paper towel and let the tomatoes drain while your prepare the tuna filling.
In a large bowl, combine the tuna, reserved olive oil, scallions, celery hearts, salt, and pepper. Taste and adjust the seasonings if necessary. Gently fold in the prepared cherry tomatoes.
Divide the tuna filling into the cavity of the prepared tomatoes. Garnish with chopped parsley and serve.
Makes 2 servings.
* Look for a good brand of tuna packed in olive oil. I like Trader Joe's oil-packed tuna or albacore. My very favorite is an Italian produce called AS do MAR Tuna packed in oil.
Summer Stuffed Tomatoes with Tuna Salad Recipe: https://whatscookingamerica.net/karencalanchini/summertomatosalad_tuna.htm