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1
Preheat the oven to 375.
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2
Cut the top third off of each tomato.
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3
Using a melon baller, scoop out the tomato flesh, leaving a thick wall all around.
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4
Finely chop the tomato flesh and seeds and transfer to a large bowl.
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5
Season the tomatoes with salt.
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6
Spread the bread cubes on a baking sheet and toss with 2 tablespoons of the olive oil.
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7
Bake until the croutons are browned and crisp, about 8 minutes.
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8
Let cool.
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9
In a medium skillet, heat 2 tablespoons of the olive oil.
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10
Add the onion and sliced garlic and cook over moderate heat until softened, about 8 minutes.
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11
Add to the chopped tomatoes in the bowl.
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12
In a small saucepan, heat the remaining 2 tablespoons of olive oil.
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13
Add the minced garlic and simmer over low heat until light brown, about 4 minutes.
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14
Let cool completely.
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15
Stir in the mayonnaise and lemon juice and season with salt and black pepper.
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16
Add the beans, tuna, celery, parsley, thyme and crushed red pepper to the large bowl and toss.
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17
Fold in the garlic mayonnaise and croutons and season with salt and pepper.
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18
With a paper towel, pat the insides of the tomato shells dry.
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19
Mound the salad into the tomatoes and serve at once.
