Within living memory was a time when ladies of a certain age and leisure would assemble on hot summer afternoons ostensibly to play bridge, but in fact these assemblies were for talking about anything they wanted and everyone who wasn’t there. The food served at such klatches was usually fussy and the sorts of things you associate with a ladies’ luncheon—tomato aspic springs to mind, as do “tea” sandwiches with nary a crust—and one of the standards was a stuffed tomato.
Nowadays when you mention a stuffed tomato, what springs to most people’s minds are baked stuffed tomatoes, which are in my opinion not a very good idea, since a tomato once baked is simply not going to hold up well at all, but a luscious, ripe summer tomato stuffed with a savory chicken salad—here with a chicken salad containing black olives, celery and boiled egg—is a wonderful nosh on a hot, muggy summer afternoon. Slice off the top quarter of the tomato, score the flesh, scoop it out and save it for a tossed salad, drain and dust the lining of the tomato with salt and pepper, stuff with tuna or chicken salad. Serve with pita wedges and pickles or stuffed olives.