| How To Cook: |
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1. Cut out stem core of each tomato.
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2. Cut a slice from top of each tomato and scoop out pulp and seeds.
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3. Sprinkle insides with salt and invert to drain for 30 minutes.
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4. Discard seeds; chop tomato pulp and combine with pineapple, nuts, cheese, and mayonnaise.
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5. Spoon into tomato shells.
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6. To serve, place each tomato over a lettuce leaf on a small plate.
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7. Garnish with a watercress leaf.
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