SALMON-STUFFED TOMATOES

INGREDIENTS:

¼ cup olive oil

2 Tbsp. white wine vinegar or fresh lemon juice

2 tsp. Dijon-style mustard

½ tsp. salt

1/8 tsp. pepper

2 to 3 large, firm red tomatoes or 4-6 Roma tomatoes

15 ounces canned wild salmon or water-packed tuna

1 medium size, ripe avocado, diced

2 Tbsp. chopped cilantro, basil, or parsley

Dressing:

In small bowl, whisk olive oil, white wine vinegar or lemon juice, mustard,

salt, and pepper.

INSTRUCTIONS:

Cut tomatoes in half; scoop out and discard flesh and seeds. In separate bowl, combine

salmon or tuna, avocado, and cilantro, basil, or parsley. Drizzle on dressing; toss lightly.

Portion mixture into tomato halves and serve.

Makes 4 to 6 servings