Daily Bite: Tomates Rellenos con Bonito y Alcachofas (Stuffed Tomatoes with Tuna and Artichoke)

INGREDIENTS:
6 medium-size ripe tomatoes
3 cans (6 oz. each) albacore or solid-white tuna, well drained
1 1/4 cups coarsely chopped artichoke hearts
1/4 cup pimiento strips
1 1/2 tsp. dried basil
1 tsp. salt
1/3 tsp. black pepper
2 tbsp. mayonnaise
2 tbsp. sour cream
1/4 cup sliced black olives

PREPARATION:
Cut off tops of tomatoes. With spoon, scoop out and discard pulp and seeds. In large mixing bowl combine remaining ingredients, except for black olives, and mix well. Stuff each tomato with equal amounts of filling. Garnish with olives.