Ingredients

Two 6-ounce cans albacore tuna
2 tablespoons juice from 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced celery
2 tablespoons minced red onion
2 tablespoons minced dill or sweet pickles
1/8 teaspoon minced garlic
2 tablespoons minced fresh parsley leaves
1/2 cup mayonnaise
1/4 teaspoon Dijon mustard

Drain the tuna in a colander and shred with your fingers until no clumps remain and the texture is fine and even. Transfer the tuna to a medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is moistened. Salad can be covered and refrigerated for up to 3 days. Makes 4 servings.

Tips for stuffing tomatoes:

• Choose firm tomatoes that will hold their shape when cut and hollowed out.

• Cut from stem end. Scoop out seeds and flesh, being careful not to break outer shell of tomato.

• Drain hollowed-out tomatoes upside down with stem tops of tomatoes saved alongside. Refrigerate.
  
  

  Directions

• Fill with chilled albacore tuna salad shortly before serving. Garnish with stem tops, if desired.