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Add Your Recipes Recipe Index
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Tuna Salad in Tomato Cups
1 can (6 1/2 oz.) Tuna, drained and flaked 2 cup celery, sliced 1/4 cup pimiento-stuffed olives, sliced 1/4 cup green onion, sliced 1 tbsp. lemon juice 1/4 tsp. salt dash pepper 2 cup mayonnaise 2 hard-cooked eggs, chopped 4 medium tomatoes, cored salt 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. Makes 4 servings. |
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