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Serves 4:
1 can 6 ½ oz. Tuna (drained and flaked)
2 cup celery (sliced)
¼ cup pimiento-stuffed olives (sliced)
¼ cup green onion (sliced)
1 tablespoon lemon juice
¼ teaspoon salt
dash pepper
2 cup mayonnaise
2 hard boiled eggs (chopped)
4 medium tomatoes (cored)
salt to taste
leaf lettuce
In bowl combine tuna, celery, olives, green onion, lemon juice, salt, and pepper. Gently fold in mayonnaise and chopped eggs; cover and chill. With stem end up, cut each tomato into 6 wedges, cutting to, but not through, base of tomato. Spread wedges apart slightly; sprinkle lightly with salt. Cover and chill.
To serve, place a chilled tomato on each individual, lettuce-lined plate; fill each tomato with about 2 cup of the tuna mixture. Garnish with additional sliced pimiento-stuffed olives, if desired.
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