Walnut-Tuna Stuffed Tomato
|Tomatoes/6 medium tomatoes||4 Large|
|Canned tuna||7 Ounce|
|Hard-cooked eggs||2 , diced|
|Green onions||2 Small, thinly sliced|
|Celery||1 Cup (16 tbs), sliced|
|Pickle||2 Tablespoon, chopped|
|Pimiento/Green pepper||1 Tablespoon, chopped|
|Lemon juice||2 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped california walnuts||3⁄4 Cup (12 tbs)|
Peel tomatoes and sprinkle lightly with salt and pepper; chill 2 hours.
Mix tuna with eggs, onions, celery, pickle, pimiento, capers lemon juice, mustard and 1/4 teaspoon salt; chill.
At serving time, add 1/4 cup mayonnaise and 1/2 cup of the walnuts; toss until blended.
Turn tomatoes, stem end down.
Cut each one not quite through into 6 to 8 sections; spread apart.
Fill with salad mixture; top with additional mayonnaise and remaining walnuts.