22 cherry tomatoes
1 can (3 1/2 or 3 3/4 oz.) solid white (albacore) low-sodium tuna in water,
drained
2 tbsp. mayonnaise
2 tbsp. finely minced onion
2 tsp. cider vinegar
1/4 tsp. Tabasco pepper sauce

Cut thin slice from top of cherry tomatoes. Scoop out center of tomatoes or squeeze lightly to remove all pulp and seeds.

In small bowl flake tuna and mix with remaining ingredients. Fill each tomato with 1 teaspoon filling. Yield: 22 tomatoes; 10 mg. sodium per tomato.