Tuna Salad Stuffed Tomatoes

2 (5 ounce) packages albacore tuna (water-packed)

4 stalks celery, diced

1/2 cup sweet onion, chopped

1/3 cup sliced ripe olives

3 hard-boiled eggs, chopped

1 cup Hellmann's mayonnaise

1/2 teaspoon louisiana hot sauce

1 tablespoon prepared horseradish (optional)

1/2 teaspoon celery salt

1/2 teaspoon paprika

salt & freshly ground black pepper

red ripe tomato

1 In a large mixing bowl, break up tuna. Add celery, onions and olives and mix. In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend. Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs. Slice off top of ripe tomatoes, scoop out pulp and reserve for other use. Spoon in tuna salad mixture to fill.

Sprinkle with paprika, salt & pepper if desired. Garnish with black olive and celery leaves. Serve as is, or chill for later serving.

 

Serve with some club crackers

Rachel's Notes: This is a “TOO HOT TO COOK RECIPE”, I think tuna salad is a classic dish served in a tomato just makes it a little more elegant!

 

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