6 lg. tomatoes
1/4 c. chopped celery
1/4 c. chopped onion
1 (7 oz.) can tuna, drained and flaked
1/2 c. cooked rice
1 (5 3/4 oz.) can sliced mushrooms
1 tsp. parsley
1/4 tsp. seafood seasoning
Grated Parmesan cheese
1 tbsp. butter

Cut off stem of tomatoes, remove pulp and seeds. Invert to drain. Saute onion and celery in butter until tender. Add tuna, rice and mushrooms, parsley and seasoning. Toss lightly to mix. Fill tomatoes. Sprinkle with Parmesan cheese. Place in shallow baking pan. Bake at 350 degrees about 15 minutes.