Tuna Salad In Tomato Cups - cooking recipe

Ingredients

1 (6 or 7 oz.) can tuna, drained and flaked
1/2 c. sliced celery
1/4 c. sliced, stuffed olives
1/4 c. sliced green onions
1 Tbsp. lemon juice
1/4 tsp. salt
dash of pepper
1/2 c. mayonnaise or salad dressing
2 hard-cooked eggs, chopped
4 medium tomatoes, cored
salt
leaf lettuce

Preparation

In bowl, combine tuna, celery, olives, green onions, lemon juice, salt and pepper.
Gently fold in mayonnaise or salad dressing and chopped eggs; cover and chill.
With stem end up, cut each tomato into 6 wedges, cutting to, but not through, base of tomato.
Spread wedges apart slightly; sprinkle lightly with salt. Cover and chill.
To serve, place a chilled tomato on each individual lettuce-lined plate; fill each tomato with about 1/2 cup of tuna mixture.
Garnish with additional sliced pimiento-stuffed olives, if desired.
Makes 4 servings.