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)