CHERRY TOMATOES FILLED WITH TUNA

24 medium ripe but firm cherry tomatoes

Salt

1 1/2 tablespoons butter

1 tablespoon minced onion

A 7-ounce can light meat tuna, drained

1 tablespoon minced parsley

Dash of nutmeg

1 teaspoon Worcestershire sauce

1 teaspoon Dijon-style mustard

1 teaspoon grated Parmesan cheese

1/2 teaspoon crushed red pepper or a few drops Tabasco sauce

Freshly ground pepper

4 tablespoons mayonnaise

Parmesan cheese and minced parsley for garnish

WHITE SAUCE

3 tablespoons butter

3 tablespoons flour

1 cup milk

Salt

Freshly ground pepper

2 teaspoons dry sherry

Slice off the tops of the tomatoes and, with the aid of a knife, loosen the pulp and seeds. Scoop out with a small spoon. Sprinkle the tomatoes inside with salt and turn upside down to drain on a cooling rack or other meshed surface for about 10 minutes.

Heat 1 tablespoon of the butter in a small saucepan and sauté the onion until it is tender but not brown.

To make the white sauce, melt the butter in the saucepan in which the onion has cooked, stir in the flour, and cook for a minute. Add the milk gradually and stir constantly until thickened and smooth. Season with salt and pepper. Stir in the sherry.

In a bowl break up the tuna with a fork, then stir in the white sauce, parsley, nutmeg, Worcestershire sauce, mustard, grated cheese, chili pepper, salt and pepper. Fill the tomatoes with this mixture. Using the cup side of a small spoon, coat the tomato tops with a smooth dome of mayonnaise. Sprinkle with grated cheese and minced parsley and dot with the remaining butter. Bake at 400 ̊F until the tops are brown but the tomatoes still fairly firm, about 10 minutes.