2-4teaspoonsmustard, ground or 1 tblsp mustard, your favorite kind
½teaspoondried dill, parsley, or basiloptional
Preheat your oven to 350 degrees. Prepare a rimmed baking pan with tinfoil lightly coated in cooking spray. It will be helpful to have edges to lean the tomatoes against while baking. Set aside.
Slice off the top of each tomato and scoop out the insides using a knife and then a spoon. We cut up the insides of the tomato using a knife first to make the scooping easier. Be careful not to damage the outside of the tomato while scooping out as much of the seeds and pulp as possible. Discard the pulp and dice your tomato tops to add to the tuna or crab mixture. Set tomato bowls aside upside down on a plate or paper towel to drain as much juice out of them as possible.
In a medium sized bowl, combine drained tuna or crab and mayonaise. Add enough mayo to coat the tuna or crab to your liking.
Add onions, diced tomato tops, celery, salt and pepper. Mix well.
Add mustard if you are making tuna. Add some of the mustard. Taste the mixture to see if you want more. I usually don't add the mustard when I am making crab. Also, taste your mixture and see if you want to add more salt or pepper as well.
Add basil, dill or parsley to taste, if desired. I usually don't but my husband does.
Stuff the tuna or crab mixture inside each of your tomato bowls. We use a fork to do this.
Top each tomato with a pinch of cheese, as much or as little as you want. I usually pile as much as I can on top!
Place each stuffed tomato into your prepared baking pan.
Bake for 20-25 minutes or until heated. Broil for a minute or two to brown cheese to your desired liking if required. Serve immediately.
On occasion we include a few tablespoons of grated cheese with the tuna mixture as well for a cheesier eating experience!