Tuna/Egg Salad Stuffed Tomatoes

Ingredients:

3 large tomatoes about 16 ozs each

2 cans of water packed tuna, 5.4 ozs

½ cup of pitted green olives chopped, plus 1 tbsp of the brine

2 hard boiled eggs chopped (make them earlier in the day and put them in the fridge once peeled.

2 tbsp of dried parsley

1/3 cup of mayonnaise

½ tsp of pepper

Directions:

Remove and reserve the tops of your tomatoes.

Using a paring knife, cut around the interior of the tomato, leaving about ¾ inch then spoon out the pulp, reserve it for later as well as ½ cup of the juices for the dressing.

Drain the tuna into a medium bowl and fluff with a fork. Add the chopped tomato and tomato juice. Add the chopped tomatoes and chopped olives.  Chop the eggs and add to the mix.

Add the dried parsley.

Stir in the mayonnaise, brine and pepper.

Spoon the tuna/egg mixture evenly into the hollowed tomatoes and garnish with parsley.

Replace the tomato tops.

Serve cold and enjoy!