Tomato, White Bean, And Tuna Salad
|Canned cannellini beans||20 Ounce, drained, rinsed (1 Can)|
|Tuna in oil||6 1⁄2 Ounce, drained|
|Celery heart and leaves||1 , finely chopped (Use Just The Pale Inner Part And Leaves)|
|Finely chopped sweet onion||1⁄2 Cup (8 tbs)|
|Chopped black olives||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Vine ripened tomatoes||2 1⁄2 Pound (About 8)|
|Romaine lettuce leaves||4 (Use Inner Leaves)|
In a medium-size bowl, mix all the ingredients, except the tomatoes and lettuce.
Allow the mixture to blend flavors by marinating it in the refrigerator for 30 minutes to 1 hour.
Cut the tops off the tomatoes; reserve them.
Hollow out the centers and turn them upside down to drain.
Stuff the tomatoes with the filling and set the tops on.
Line 6 bowls with lettuce leaves and place a stuffed tomato in each.
If there is any extra filling, spoon it around the sides.
If the salads are not to be served within 30 minutes, refrigerate them.