Tuna Salad Stuffed Tomatoes

Rinse the tomatoes under cold water and pat dry with paper towels. Using a sharp knife, cut a small circular cap from the top of each tomato and set aside; scoop out the seeds and inner pulp with a small spoon or melon baller, being careful not to damage the walls.

Sprinkle a pinch of baking soda inside each hollowed tomato to neutralize acidity and help preserve color, then lightly salt the interior of each tomato.

Drain the canned tuna thoroughly in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess liquid.

In a medium bowl, combine the drained tuna, chopped celery, and peas, stirring gently to mix without breaking up the tuna too much.

Add the mayonnaise to the tuna mixture and fold in carefully until all ingredients are evenly coated and well combined.

Taste the filling and season with salt and pepper to preference.

Spoon the tuna salad mixture into each hollowed tomato, dividing evenly and mounding slightly at the top.

Replace the tomato caps on top of each stuffed tomato and arrange on a serving platter or individual plates; serve immediately or refrigerate until ready to serve.