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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Each summer, I look forward to making this salad when I have a bumper crop of tomatoes in my garden. Ingredients:
1 can (12 ounces) tuna, drained and flaked |
4 ounces cheddar cheese, cut into 1/4-inch cubes |
1/2 to 3/4 cup mayonnaise |
1/2 cup chopped celery |
1/4 cup chopped onion |
2 tablespoons chopped dill pickle |
1 tablespoon dill pickle juice |
1/4 teaspoon salt |
1/8 teaspoon each celery seed and pepper |
5 medium tomatoes, cored |
bacon bits, optional |
Directions:
1. In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired. Yield: 5 servings.
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