It’s super fast and easy to make, is filling without making you feel heavy, and is full of flavor to tantalize your taste buds. The Latin Lemonaise gives the tuna salad a subtle tangy kick that adds an extra dimension of flavor. If you don’t happen to have any Latin Lemonaise in your fridge, don’t worry. Just mix in a little chili powder to your mayonnaise. 
Tuna Salad Stuffed Tomatoes
Ingredients:
- 1 can tuna, drained
- 2 large slicing tomatoes
- 1/3 cup feta cheese crumbles
- 2 tbsp. The Ojai Cook’s Latin Lemonaise
- parsley for sprinkling
Instructions:
- Wash the tomatoes and then cut about 1/2 inch off the top of the tomatoes. Save the tops of the tomatoes because you’ll be using them later.
- Then core out the center of the tomato, saving the inside of it (seeds and all) so it can be mixed into the tuna salad.
Here’s a photo after we cut the tops of the tomatoes off and just before we cored out the center.
- Dice up the insides of the tomatoes and place it in a small mixing bowl.
- Add the tuna, feta cheese crumbles, and lemonaise, mixing well.
- Take a spoon and/or ice cream scoop and fill the insides of the cored tomatoes with the tuna mixture.
- Sprinkle with parsley.
- Top with the slice of tomato that you sliced off so the tomato has a “hat.”
- Enjoy with bread or crackers.
