Stuffed with tuna and corn tomatoes

100 g canned tuna

50 g parsley

50 g dill

2 tomatoes

2 cloves of garlic

1 Bank of canned corn
some corn to choose? we'll show

1 Art. l. table wine vinegar

1 Art. l. liquid from tuna

ground pepper

salt

We cut off the tops of tomatoes, remove the pulp with a spoon.

Connect corn with tuna, vinegar, passed through a press garlic, chopped herbs, canned tuna from the liquid, pepper and salt and mix well.

Stuff the tomatoes mixture on top lightly sprinkle with herbs.

Before serving stuffed with tuna and corn tomatoes for 20 minutes to remove in the refrigerator.