Ingredients:

1 can 6 ½ ounces tuna, drained and flaked
2 cup celery, sliced
¼ cup pimiento stuffed olives, sliced
¼ cup green onion, sliced
1 tablespoon lemon juice
¼ teaspoon salt
dash pepper
2 cup mayonnaise
2 hard boiled eggs, chopped
4 medium tomatoes, cored
salt to taste
leaf lettuce

Directions:

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.