1 (7 oz.) can water packed tuna
3 tbsp. grated lemon rind
1/2 lb. ripe plum tomatoes
2 tbsp. olive oil
6 lg. shallots, peeled
1/4 c. chopped fresh Italian parsley leaves

Drain the tuna and mash it in a bowl. Sprinkle the lemon rind over the tuna (this counteracts any "fishy" taste). Wash the tomatoes and remove the cores. Chop the tomatoes. There should be about 1 cup. Heat the oil in a frying pan and chop the shallots into the pan. Saute until the shallots are translucent. Add the tomatoes and parsley and cook for 5 minutes, stirring. Add the tuna with the lemon rind and cook for 2 minutes. Makes about 2 1/2 cups.