Tuna & White Bean Stuffed Tomatoes

 

4 large beefsteak tomatoes
Salt and pepper
4 - 5 tablespoons EVOO, plus more for drizzling
2 small lemons, juiced (about 6 tbsp.)
2 cloves garlic, grated or finely chopped
1 rounded tsp. Dijon mustard
1 teaspoon crushed red pepper
1 14 ounce can cannellini beans, rinsed
2 5 ounce cans  tuna, preferably pole-caught, drained and flaked
1 small onion, quartered and thinly sliced
2 ribs celery from the heart with lots of leafy tops, finely chopped
1/2 cup flat-leaf parsley, chopped
handful of sesame pita chips, coarsely crushed in a resealable bag

Bring a small pot of water to a boil. Score the skin on the bottom of each tomato with a two-inch X. Place the tomatoes in the boiling water and cook just until the skins loosen, 30 to 45 seconds. Transfer the tomatoes to a large bowl of ice water to cool. Using a paring knife, peel off the skin. Cut off the top inch of each tomato. Using a spoon, scoop out the seeds and pulp to make a large cavity. Season with salt and pepper. 

 

In a large bowl, whisk the EVOO, lemon juice, garlic, Dijon and crushed red pepper. Add the beans, tuna, onion, celery, and parsley; season and toss to combine. Fill the tomatoes with the tuna mixture. Sprinkle the tomatoes with the crushed chips and drizzle with olive oil.