In medium mixing bowl, combine Veg-All, tuna, mayonnaise, salt, pepper, and basil. Cover and refrigerate 2 hours. Wash tomatoes, remove tops and scoop out 3/4 of inside pulp. Be careful not to break through the skin. Carefully spoon filling into tomato cavities. Serve cold, garnished with a parsley sprig. Note: Stuffed cherry or salad tomatoes would make a refreshing pretty appetizer or garnish.