4 large tomatoes
2 (5-ounce) cans chunk white tuna in water , drained
1/4 cup Greek yogurt or mayonnaise
1/2 teaspoon celery salt (optional)
1/2 teaspoon dried dill weed
2 stalks celery, finely chopped
Salt and pepper, to taste
1 tablespoon chopped fresh parsley
- Using a sharp knife, cut tops from tomatoes and remove seeds with a spoon.
- Mix tuna, yogurt, celery salt, dill and celery in a medium bowl. Season with salt and pepper to taste. Spoon tuna mixture into each tomato. Top with parsley and serve.