- 1 large tomato
- 1 (6 ounce) can tuna, drained and flaked
- 4 teaspoons mayonnaise
- 1 tablespoon chopped celery
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon seasoned salt
- Cut tomato in half through the stem. Scoop out pulp, leaving a 1/2-in shell. In a bowl, combine the remaining ingredients. Fill tomato shells with tuna mixture; place on a baking sheet. Broil 3-4 in. from the heat for 4-5 minutes or until heated through.