1/2small fresh mozzarella chopped into small pieces
16small fresh basil leaves
In a blender or bullet (I used a bullet) add parsley, oil, tuna (well drained) and mayonnaise, blend for approximately 7 or 8 seconds, until mixture is nice and creamy. Set aside.
With a sharp nice cut off the top of the tomato (just the top part, like a hat) and remove the inside pulp and seeds. Turn tomatoes upside down on a rack to drain for approximately 10 minutes, Return to upright position and sprinkle with a little salt and oregano.
Place a basil leaf on every toothpick then poke the toothpick through the middle of the tomato top, continue with every toothpick.
Divide the mixture between every cherry tomato and replace with the top of the basil/tomato. Serve immediately or cover with plastic and refrigerate until serving. Enjoy!