Tuna-Stuffed Tomatoes


  • ¼ teaspoon seasoned salt
  • 1 large tomato
  • ½ teaspoon Dijon mustard
  • 1 tablespoon chopped celery
  • 4 teaspoons mayonnaise
  • 1 (6 ounce) can tuna, drained and flaked

1. Cut tomato in half through the stem. Scoop out pulp, leaving a 1/2-in shell. In a bowl, combine the remaining ingredients. Fill tomato shells with tuna mixture; place on a baking sheet. Broil 3-4 in. from the heat for 4-5 minutes or until heated through.

View full recipe at SpringPad


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