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To make the mayonnaise beat egg yolks in a mixing bowl. |
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Then drizzle extra virgin olive oil in a thin steady stream while continuously whisking the yolks. |
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Add salt, freshly squeezed lemon juice and continue to whisk the mixture until well blended and creamy. |
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Cut off the top 1/3 part of each tomato. Then carefully scoop out and discard the inside of each tomato with a spoon. |
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To make the filling, drain the tuna from the oil and place tuna in a bowl. |
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Then add parsley, 2 tablespoons of chopped capers, and 3/4 of the mayonnaise. Mix well. |
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Spoon the mixture into the tomato shells. Top with the remaining mayonnaise and capers. |
