Tuna Tomato Salad

This healthy recipe was sent to us by: Shoshana Kleiman

Makes 4 servings

• 4 large ripe tomatoes

• 12 oz canned tuna

• 1 hard boiled egg, chopped

• 4 Tbsp mayonnaise

• 1 large dill pickle, minced

• 1 stalk celery, minced

• 2 scallions, minced

• 1 tsp garlic powder

• 1 tsp onion powder

• 3-4 dashes hot sauce (optional)

• ¼ tsp salt (to taste)

•  4 cups shredded lettuce.

1. Cut the top off the tomato and scoop out the insides leaving a “boat” shell. Save the tomato insides for soup stock. Very lightly salt the inside of the “boat”.
2. In a mixing bowl combine the rest of the ingredients. Adjust the mayonnaise according to taste.
3. Divide the tuna mixture into 4 portions. Spoon each portion into a tomato. Serve on a bed of shredded lettuce.