Tuna Salad in Tomato Cups
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1 can 6 ½ ounces tuna, drained and flaked
In bowl combine tuna, celery, olives, green onion, lemon juice, salt, and pepper. Gently fold in mayonnaise 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 2 cup of the tuna mixture. Garnish with additional sliced pimiento-stuffed olives, if desired.
Makes 4 servings
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