Source: dLife

Tomato shells filled with a fennel/citrus salmon salad.

Servings

4 fresh tomatoes
14.75 oz Fish, salmon, sockeye, red, canned , drained
0.5 fennel bulb , finely chopped
0.5 cup fresh chopped onion
2 fresh carrots , chopped
0.25 cup fresh lemon juice
0.25 cup fat free mayonnaise
2 tsp ground tarragon
0.5 tsp black pepper

1 Cut off the top third of each tomato and reserve. Remove seeds and inner flesh with a spoon.
2 Mix together salmon, fennel, onion, carrots, lemon juice, mayonnaise, tarragon, and pepper. Spoon salmon mixture into tomato shells and top with saved tomato tops.