Cut away the cap of the mozzarellas and dig them gently in the center, leaving a nice border at least 1-2 cm thick both below and to the sides.
Turn the mozzarellas upside down and let them drain in a dish so that they lose the excess serum.

Put all the ingredients for the stuffing in a bowl: the drained and chopped tuna, the chopped tomatoes, the well washed and dried rocket, the drained and rinsed corn.
Add salt and a few leaves of basil cut into small pieces and stir gently.

Stuff the baskets of mozzarella, sprinkle with a dash of oil … et voila: your stuffed mozzarella is ready to be served!

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