NOTE: If you love fresh tomatoes and tuna, you will love these little salads. They are so good in the summer when the fresh tomatoes are in. NOTE: For a creamy dressing, use tuna packed in water, drained well. Add 1 cup Hellmann’s mayonnaise and eliminate the red wine vinegar.
- Wash and towel-dry tomatoes. Cut tops off tomatoes crosswise, about ½-inch down. Gently scoop out inside of tomato leaving side and bottom margin to support filling. Place tomatoes in colander and drain juice; also removing as many seeds as possible. Put the drained tomatoes in a large bowl; set aside. Pour the drained tuna into the bowl with tomatoes. Add the celery, onions, eggs, olives, basil leaves, and vinegar. Toss together gently with a fork.
- Stuff each tomato with the filling to a little over the top. Place a large green curly lettuce leaf on 4 plates. Set the tomatoes on each of the lettuce leaves. Garnish with a small sprig of peppermint. Place remaining stuffing in small bowel to serve with crackers. Makes 4 stuffed tomatoes.
- NOTE: For a creamy dressing, use tuna packed in water, drained well. Add 1 cup Hellmann’s mayonnaise and eliminate the red wine vinegar.