Tuna-stuffed Tomatoes
Preparation time: 10 minutes

4 large tomatoes

1/2 cup mayonnaise

1/2 teaspoon celery salt

1/2 teaspoon dill weed

1/4 teaspoon pepper

(2) 6-ounce cans tuna, drained and flaked

2 celery ribs, chopped

1/2 cup chopped cashews, optional

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-inch shell for each. Invert tomatoes onto paper towels to drain. In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

Makes 4 servings.

Recipe from: Quick Cooking magazine; www.tasteofhome.com