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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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âThis standby is always a good choice for a quick lunch, says Molly Seidel, Edgewood of New Mexico. âItâs quick, refreshing and satisfying.â Better still, it gets one more Easter egg off your hands! Ingredients:
2 large tomatoes |
1 can (5 ounces) albacore white tuna in water |
1 whole dill pickle, chopped |
1/4 cup mayonnaise |
2 tablespoons finely chopped onion |
1 tablespoon prepared mustard |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 hard-cooked egg, chopped |
Directions:
1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain.
2. In a small bowl, combine the tuna, pickle, mayonnaise, onion, mustard, salt and pepper. Gently stir in egg; spoon into tomato shells. Yield: 2 servings.
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