Tuna Melt Tomato
|Celery stalk||1 , chopped to make 1/2 cup|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Dijon style mustard||1 Teaspoon|
|Canned tuna||6 1⁄2 Ounce, drained, flaked (1 Can)|
|Hard cooked eggs||2 , chopped|
|American cheese slices||2 , halved|
Slice off stem end of tomatoes.
Scoop out pulp and seeds to make a shell.
Sprinkle inside of tomatoes with salt and invert onto paper towels.
Meanwhile, in a medium mixing bowl stir together celery, onion, mayonnaise or salad dressing, and mustard.
Stir in tuna and eggs.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 2 1/2 to 3 1/2 minutes or till heated through.
Fill tomatoes with tuna mixture.
Arrange in a circle in a 9-inch pie plate.
Top each with cheese triangle.
Micro-cook, uncovered, on 100% power (HIGH) 1 to 2 minutes or till cheese is melted.