Wash the Tomato (3), cut off the top, about 1 inch, using a spoon, scoop out the internal seeds, season with salt and place upside down on some kitchen towel. Let it seat for 30 min so that the tomatoes can release some of their water.
In a bowl, stir in Canned Tuna (100 gram), Capers (1 teaspoon), Parmesan Cheese (1 tablespoon), Prosciutto (50 gram), Brown Rice (1/2 cup), Salt and Pepper (to taste), and Fresh Parsley (1 tablespoon).
Preheat oven to 390 degrees F (200 degrees C).
Fill up the tomatoes with the rice mixture, sprinkle the top with Parmesan Cheese (1 tablespoon). Place the tomato hat on top, drizzle Extra-Virgin Olive Oil (1 tablespoon) and bake for 20 to 30 minutes or until the top starts to get crispy.