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Cut the top of the tomatoes and remove and discard the inside pulp. Set aside.
In a large bowl, using a fork, break up the tuna.
Add in the cilantro, basil, parsley, chives, red pepper, shallots, artichokes and capers. Set aside.
To make the dressing, in a separate bowl, whisk together the remaining ingredients. Adjust the seasonings to your liking.
Combine the tuna mixture with the dressing.
Spoon the mixture into the hollowed tomatoes. Each tomato holds about a half cup of tuna salad. Serve and enjoy.