Ingredients

3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Two 6-ounce cans albacore tuna, drained
1/4 large ripe avocado, peeled, pitted and cut into small pieces to make about 1/2 cup
1 tablespoon minced shallot
2 tablespoons chopped celery
1/2 teaspoon finely chopped basil leaves

To make dressing: In small bowl whisk together mayonnaise and mustard. Season with salt and pepper.
In large bowl, add tuna and break into small pieces with back of fork. Add avocado, shallot, celery, basil and dressing. Stir to combine. Refrigerate until ready to serve or stuff in tomatoes.
Makes 4 servings, or enough to generously fill 2 large beefsteak tomatoes.

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.