Start to Finish: 15 minutes   

1 12-oz. can chunk white albacore tuna (waterpack), drained and flaked
3 Tbsp. light mayonnaise
1/2–1 tsp. curry powder
Ground black pepper
4 large tomatoes (about 6 oz. each)
Salt
Snipped fresh dill (optional)

1. In a small bowl combine tuna, mayonnaise, and curry powder. Stir well to combine. Season to taste with pepper. If desired, cover and chill for up to 2 days.

2. Cut a thin slice from the top of each tomato. With a spoon, hollow out the insides, leaving a 1/2- to 1/4-inch shell. Lightly salt inside of tomato shells; invert on paper toweling to drain for a few minutes. Stuff each tomato with tuna salad, dividing equally. Serve immediately or cover and chill for up to 1 hour. Garnish with dill before serving, if desired. Makes 4 stuffed tomatoes.

ADDITIONS: This recipe is very flexible. You can add chopped celery, shredded carrot, and sliced green onion; or try 2 tablespoons raisins, 1/4 cup chopped apple, and 2 tablespoons toasted chopped slivered almonds.