1 cup chopped celery

1/2 cup chopped sweet pickle

2 hard-cooked eggs, diced

1 (7 oz.) can tuna

1/2 cup mayonnaise

Crisp lettuce

 

Wash tomatoes, then cut each almost to bottom in 6 even wedges.  Now gently press apart to look like a half-opened flower.  Combine celery, pickle, eggs, and drained flaked tuna.  Add mayonnaise and toss together lightly.  Heap salad mixture in center of tomatoes.  Place in lettuce cups.

 

Makes 5 servings.