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