Source: dLife

Tomatoes stuffed with tuna and dill.

Servings

2 Fish, tuna, light, unsalted, canned, with water, drained
5 tbsp light mayonnaise
2 Cucumber, with skin, fresh, 8 1/4" long , cut into 1/4-inch pieces
0.25 cup fresh dill weed , finely chopped
2 tbsp capers, drained , finely chopped
2 tbsp fresh lemon juice
1 tbsp dijon mustard
0.25 tsp black pepper
4 large tomato

1 Combine tuna, mayonnaise, cucumber, dill, capers, lemon juice, mustard and pepper in a medium bowl.
2 Cut each tomato, from blossom end, into 6 attached wedges, being careful not to cut all the way through.
3 Spoon one-fourth of tuna mixture into center of each tomato and serve.

Serve on a bed of lettuce.