With a sharp knife 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.
In a blender or food processor add the parsley, oil, tuna (well drained) and mayonnaise, blend for approximately 7 or 8 seconds, until mixture is nice and creamy. Move to a bowl and stir in the chopped mozzarella cheese.
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!
Notes
If you prefer you can substitute the mozzarella with Feta, goat cheese, cheddar or even parmesan cheese would be good options to try in this recipe.The stuffed cherry tomatoes can be stored in the refrigerator for up to 2 days in an airtight container.If you have left over filling you can use it to make a sandwich or as a dip with crackers.