The Ultimate Stuffed Tomatoes with Spanish Tuna Salad

Add the eggs into a sauce pan, fill with cold water to cover the eggs by 1/2 inch (1.25 cm) and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 12 minutes and then drain and rinse under cold water

Meanwhile, cut off just a thin slice from the top of 4 tomatoes, then using a pairing knife, run it through the inside of the tomatoes to loosen up the pulp, using a spoon remove the pulp and any seeds in the inside of the tomatoes, season the insides of the tomatoes with sea salt and place them cut side down over paper towels

To make the tuna salad, add 4 tins of tuna into a sieve with a bowl underneath, move the tuna around to remove any excess oil and then transfer into a large bowl

Add a generous 1/2 cup mayonnaise into the bowl with the tuna, along with a 1/4 cup of finely diced onions, finely grate 1 large clove of garlic, finely chop 10 green pimento stuffed olives and add to the bowl, roughly chop the hard boiled eggs and add into the bowl, season everything with sea salt & black pepper, mix together until well combined

Stuff the tuna salad into the tomatoes, place one green olive over each stuffed tomato and sprinkle with finely chopped chives, enjoy!