24 cherry tomatoes
1 (3 1/4 oz.) can tuna (water-packed)
2 tbsp. plain yogurt
1 tsp. snipped chives
1/2 tsp. prepared mustard
1/4 tsp. salt

ADVANCED PREPARATION: Cut small slice off bottoms of cherry tomatoes so they will sit flat. Cut thin slice from tops of tomatoes. With small melon baller or spoon carefully scoop out centers; discard. Sprinkle insides with salt and pepper. Invert and chill. Drain tuna thoroughly. Combine tuna, yogurt, chives, prepared mustard, and the 1/4 teaspoon salt. Chill.

BEFORE SERVING: Fill tomatoes with tuna mixture, using 1 to 1 1/2 teaspoons for each tomato. Garnish with parsley, if desired. Makes 24.