Tuna Stuffed Tomatoes

 

4 very large ripe tomatoes

2 cans (6 oz. ea.) solid white tuna in water, drained

¼ cup lite mayonnaise

2 green onions, chopped

2 tablespoons fresh lemon juice

1 tablespoon Dijon Mustard

¼ teaspoon freshly ground black pepper

 

In a medium bowl, flake tuna.

 

Add remaining ingredients (except tomatoes), mix well.

 

Cut each tomato into 6 attached wedges (do not cut all the way through)

 

Spoon ¼ of the tuna mixture into the center of each tomato.

 

Serve.

 

(recipes taken from Carole’s Cookbook)

 

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