Ingredients

Two 6-ounce cans albacore tuna
2 hard-cooked eggs, chopped
1 cup chopped celery
3 tablespoons chopped sweet pickle
2 tablespoons finely chopped onion
1 teaspoon finely chopped parsley, optional
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper
Dash of hot pepper sauce
1/2 cup mayonnaise
1 teaspoon Creole-style mustard

Rinse and drain albacore tuna in a colander. Refrigerate for 30 minutes while the tuna drains. Mix flaked tuna with chopped eggs, celery, sweet pickle, onion, parsley. Season with salt, black and red peppers, hot pepper sauce, and mix together. Stir in mayonnaise and mustard to moisten and bind. Chill. Makes 4 to 6 servings.

Tips for stuffing tomatoes:

• Choose firm tomatoes that will hold their shape when cut and hollowed out.

• Cut from stem end. Scoop out seeds and flesh, being careful not to break outer shell of tomato.

• Drain hollowed-out tomatoes upside down with stem tops of tomatoes saved alongside. Refrigerate.
  
  

  Directions

• Fill with chilled albacore tuna salad shortly before serving. Garnish with stem tops, if desired.