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Tuna and Tomato Stays

7 oz. can Tuna
2 tsp. lemon juice
3 hard boiled eggs, chopped
1/4 cup thinly sliced sweet pickle
1/4 cup thinly chopped onion
2 tsp. sliced pimiento
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup mayonnaise
4 medium tomatoes

Break Tuna in chunks and sprinkle with lemon juice. Combine with remaining ingredients, except tomatoes, mix gently. Chill.

Turn tomatoes stem end down, cut each one not quite through into 6 equal sections. Spread apart and sprinkle with salt. Fill with the Tuna salad. Top with carrot curl.

Serves 4

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