RECIPE FROM "SANDY'S
Tomatoes Stuffed with Tuna
7 medium ripe firm tomatoes
2 stalks celery
12 pitted black olives, drained
2 (6-ounce) cans tuna, drained and flaked
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
4 lettuce leaves
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.
With a utility knife, core and seed 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. Sprinkle bits of parsley for garnish.
Place each stuffed tomato on a bed of lettuce and serve.