Preheat the oven to 180°C (thermostat 6).
Wash the tomatoes and cut off the caps. Empty them gently with a small spoon and reserve the pulp.
In a bowl, mix the drained tuna, white cheese, onion, garlic, parsley and reserved tomato pulp. Season with salt and black pepper to taste
Fill the hollow tomatoes with the tuna and white cheese mixture.
Place the stuffed tomatoes on a lightly oiled baking dish. Sprinkle with axe and grated cheese, if desired.
Drizzle the tomatoes lightly with a drizzle of olive oil.
Bake and bake for about 20-25 minutes, or until the tomatoes are tender and lightly browned on top.
Serve warm with a green salad for a light and tasty meal.

Preheat the oven to 180°C (thermostat 6).
Wash the tomatoes and cut off the caps. Empty them gently with a small spoon and reserve the pulp.
In a bowl, mix the drained tuna, white cheese, onion, garlic, parsley and reserved tomato pulp. Season with salt and black pepper to taste
Fill the hollow tomatoes with the tuna and white cheese mixture.
Place the stuffed tomatoes on a lightly oiled baking dish. Sprinkle with axe and grated cheese, if desired.
Drizzle the tomatoes lightly with a drizzle of olive oil.
Bake and bake for about 20-25 minutes, or until the tomatoes are tender and lightly browned on top.
Serve warm with a green salad for a light and tasty meal.