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Tuna-Stuffed Tomatoes

1/2 c. chopped celery
1/4 tsp. salt
1 (6 1/2 oz.) can tuna, drained
1/3 c. mayonnaise
2 hard cooked eggs, chopped
4 tomato cups


Combine the first 2 ingredients and dash of pepper. Stir in tuna, mayonnaise and chopped eggs. Cover; chill. Fill each tomato cup with about 1/2 cup tuna mixture. Makes 4 servings. Tomato Cups: Place tomatoes stem end down, on a cutting surface. Cut each tomato into 4 to 6 wedges, cutting to but not through stem end.


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