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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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When I came across this recipe, it took me a while to try it - I just thought it sounded kinda weird. But it's oh so wonderful. It's definitely a favorite summer dish of ours - when the tomatoes are at their peak and full of flavor. Ingredients:
2 cups prepared macaroni and cheese (i use the kraft deluxe mix) |
1 (7 ounce) canned tuna, drained and flaked (i use the tuna packed in water) |
1/3 cup mayonnaise |
2 hard-boiled eggs, peeled and chopped |
1 teaspoon instant onion |
1/4 teaspoon salt |
1 dash pepper |
6 chilled tomatoes |
Directions:
1. Combine first 7 ingredients and mix well.
2. Chill in refrigerator a good 1 to 2 hours before serving.
3. Cut the tomatoes into sixths, to within 1/2” of the bottom of the tomato.
4. Spread wedges apart.
5. Sprinkle inside of each tomato cup lightly with salt (and pepper if desired).
6. Fill with tuna/macaroni mixture.
7. (Prep time includes the 2 hour chilling time).
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