Tomatoes and Tuna Salad

After completing my responsibility passed to me with the Ice Bucket Challenge for ALS Awareness, I was slightly annoyed I chose cold recipes for dinner!  Brrrr!  But alas, I stuck with my plan.  A treat from childhood was the 1950's classic stuffed tomato.  I have done a few tuna salads this year and needed to create something new to scoop into one of our MANY ripe tomatoes!  I am not at all a fan of chopped pickles in macaroni salad or potato salad.  However, I do really like dill pickles.  So I decided this is a year to expand so why not bend my usual rule of no chopped pickle.  This was delicious!  Crunchy, creamy, salty and fresh.  The cheddar cheese was the real surprise.   It did not take away from the delicious, much anticipated, perfectly ripe, bursting with goodness, summer tomato!

Tomatoes and Tuna Salad

printable recipe

2 cans tuna, drained and flaked

4 oz. cheddar cheese, cut into 1/4" cubes

1/2 c. mayonnaise

1/2 c. chopped celery

1/4 c. chopped red onion

2 T. chopped dill pickle

1 T. pickle juice

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp. celery seed

4 large, ripe tomatoes

In a medium bowl, combine the tuna, cheese, mayo, celery, onion, pickle, pickle juice, salt, celery seed, and pepper. Chill.

Core each tomato.  Cut the tomatoes into 8 sections, but not the entire way through.  Spread out slightly and scoop the salad into the center.