Tuna Salad In Tomato Cups

• 1 (6 or 7 oz.) can tuna, drained and flaked
• 1/2 c. sliced celery
• 1/4 c. sliced, stuffed olives
• 1/4 c. sliced green onions
• 1 Tbsp. lemon juice
• 1/4 tsp. salt
• dash of pepper
• 1/2 c. mayonnaise or salad dressing
• 2 hard-cooked eggs, chopped
• 4 medium tomatoes, cored
• salt
• leaf lettuce

1. In bowl, combine tuna, celery, olives, green onions, lemon juice, salt and pepper.
2. Gently fold in mayonnaise or salad dressing and chopped eggs; cover and chill.
3. With stem end up, cut each tomato into 6 wedges, cutting to, but not through, base of tomato.
4. Spread wedges apart slightly; sprinkle lightly with salt. Cover and chill.
5. To serve, place a chilled tomato on each individual lettuce-lined plate; fill each tomato with about 1/2 cup of tuna mixture.
6. Garnish with additional sliced pimiento-stuffed olives, if desired.
7. Makes 4 servings.

tuna, celery, olives, green onions, lemon juice, salt, pepper, mayonnaise, eggs, tomatoes, salt, leaf lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800575 (may not work)