Herbed Tuna in Tomatoes

6 large tomatoes Zest of 1 lemon 3 6-ounce cans tuna, drained 3 tablespoons capers, roughly chopped 1 cup fresh flat-leaf parsley leaves, roughly chopped 1/4 cup fresh lemon juice 1 tablespoon extra-virgin olive oil 1/4 teaspoon black pepper With a paring knife, remove the stem end from each tomato. Scoop out the seeds and pulp and transfer them to a bowl. Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine. Spoon this mixture carefully into the hollowed-out tomatoes. Yield: Makes 6 servings Recipe courtesy of Real Simple