Stuffed tomatoes

200 gr. of smoked tuna
4 medium sized tomatoes
200 gr of spreadable cheese such as Philadelphia
Chives
1 fennel
Salt, pepper, olive oil (as needed)

Cut 3 / 4 tomatoes. Eliminate the seeds, being careful not to pierce the flesh. Salt them and turn over so that they can drain for about half an hour. After mixing the finely diced pepper and chives into the spreadable cheese, cut 100 gr. of tuna into strips and add them to the mixture. Once the tomatoes have drained, fill them to the rim with the mixture. Arrange them on a plate, accompanying with the slices of remaining tuna and a finely cut fennel salad. Season to taste.