Tuna Salad in Tomato Cups

Ingredients 

• 1 can (6 1/2 oz) tuna; drained and flaked
• 2 cups sliced celery
• 1/4 cup sliced pimiento stuffed olives
• 1/4 cup sliced green onion
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• dash pepper
• 2 cups mayonnaise
• 2 hard boiled eggs; chopped
• 4 medium tomatoes; cored
• salt to taste
• leaf lettuce

Method

In bowl combine tuna, celery, olives, green onion, lemon juice, salt and pepper. Gently fold in mayonnaise and chopped eggs; cover and chill. With stem end up, cut each tomato into 6 wedges, cutting to, but not through base of tomato. Spread wedges apart slightly; sprinkle with salt. Cover and chill. To serve, place a chilled tomato on each individual, lettuce-lined plate; fill each tomato with about 2 cup of the tuna mixture. Garnish with additional sliced pimiento stuffed olives, if desired.