These tuna salad-stuffed tomatoes are a nice lunch, but they could also be part of a brunch buffet.
6 medium 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
1/4 tsp. freshly ground black pepper
2 tbsp. mayonnaise
2 tbsp. sour cream
1/4 cup sliced black olives
1. Cut off top 1/2 inch of tomatoes. With a spoon, scoop out and discard pulp and seeds.
2. In a large bowl, combine remaining ingredients, except for black olives, and mix well. Stuff each tomato with equal amounts of filling. Garnish with olives.