Sunday, July 20, 2014

Tuna Stuffed Tomatoes

 





















  • 2 5-ounces cans solid white Albacore tuna, drained
  • 1/3 cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 teaspoon simple syrup
  • 2 tablespoons pickle relish
  • 1/3 cup minced onions
  • 4 hard-boiled eggs, chopped
  • salt and pepper to taste
  • 4 medium firm-ripe tomatoes
  • paprika
  • 2 hard-boiled eggs, halved
  • 1 Granny Smith apples, sliced thinly
  • crackers
 

Combine first 8 ingredients in a medium bowl.
Add salt and pepper to taste.
Refrigerate for 1 hour to allow flavors to blend
Place tomato stem side down. Make 6 vertical cuts almost through tomato to form 6 petals.
Stuff at serving time.
Garnish with paprika, egg halves and apple slices.
Serve with crackers.

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