Preparation
Dip the tomatoes in boiling water and peel them.
Cut a lid off the top and remove the pulp from the center.
Peel the avocado, cut into squares and mix with the tuna (reserving some tuna flakes), half the prawns, the yogurt and the tomato pulp. Season to taste with salt and pepper.
Fill the tomatoes with this mixture, garnish with the reserved tuna and basil. Place the remaining prawns on top.
Serve the tomatoes on a base of olive oil and chopped basil.
