7 medium ripe firm tomatoes, washed
Salt
2 stalks celery, washed
12 pitted olives, drained
2 6 ounce cans tuna, drained and flaked with a fork
3 tablespoons sweet pickle relish
1 teaspoon lemon juice
2/3 cup mayonnaise
1/4 teaspoon freshly ground pepper
1/2 cup parsley, snipped into tiny bits with the shears, for garnish
4 lettuce leaves
Servings: 4
1. On a cutting board, cut off the top 1/2 Inch of 4 tomatoes with a utility knife. Cut around the inside of the tomato wall and scoop out seeds and pulp with your fingers and discard. Sprinkle the shell with salt and drain upside down on a paper towel for 20 minutes.
2. With a utility knife, core the remaining tomatoes and dice together with the celery and olives on the cutting board. In a medium-size bowl, mix diced vegetables together with the tuna, relish, lemon juice, mayonnaise and pepper to taste. Fill each tomato with this mixture.
3. Sprinkle bits of parsley for garnish. Place each stuffed tomato on a bed of lettuce and serve.
Salt
2 stalks celery, washed
12 pitted olives, drained
2 6 ounce cans tuna, drained and flaked with a fork
3 tablespoons sweet pickle relish
1 teaspoon lemon juice
2/3 cup mayonnaise
1/4 teaspoon freshly ground pepper
1/2 cup parsley, snipped into tiny bits with the shears, for garnish
4 lettuce leaves
Servings: 4
1. On a cutting board, cut off the top 1/2 Inch of 4 tomatoes with a utility knife. Cut around the inside of the tomato wall and scoop out seeds and pulp with your fingers and discard. Sprinkle the shell with salt and drain upside down on a paper towel for 20 minutes.
2. With a utility knife, core the remaining tomatoes and dice together with the celery and olives on the cutting board. In a medium-size bowl, mix diced vegetables together with the tuna, relish, lemon juice, mayonnaise and pepper to taste. Fill each tomato with this mixture.
3. Sprinkle bits of parsley for garnish. Place each stuffed tomato on a bed of lettuce and serve.
