Directions:
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1 /2-inch shell for each. Invert tomatoes onto paper towels to drain.
In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.
Yield: 4 servings
Nutrition information per stuffed tomato (no cashews):
Calories: 241
Fat: 11g (2g saturated)
Cholesterol: 36mg
Sodium: 746mg
Carbohydrate: 12g
Fiber: 2g
Protein: 24g
Diabetic exchanges: 3 lean meat, 2 vegetable, 1 fat
