Tuna-Stuffed Tomatoes

To make the glaze:

1. Put the balsamic vinegar in a small saucepan and bring to a boil on high heat.
2. Once boiling, reduce the heat to medium-low and simmer until it has reduced to about half and coats the back of a spoon, about 5-10 minutes.
3. Transfer to a bowl and set aside to cool (it thickens once cooled).

For the tomatoes:

1. Cut a large circle into the tops of the tomatoes and use a small spoon to hollow each one out, making sure you don’t cut through the bottom or sides.
2. If the tomatoes are wobbly, you can cut a very thin slice off the bottom to flatten, but make sure you don’t go through the tomato flesh. Sprinkle 1/4 teaspoon of sea salt inside each tomato.
3. Drizzle 1/2 tablespoon of balsamic vinegar glaze on the inside of each tomato.
4. Pack each tomato with flaked tuna.
5. Drizzle each packed tomato with another 1/2 tablespoon of balsamic vinegar glaze and then 1 teaspoon of olive oil. Garnish with basil.