4 large firm-ripe tomatoes, peeled
2 cans (6 1/2 or 7 ounces each) tuna
1/3 cup mayonnaise
2 tablespoons lemon juice
1/2 cup chopped cucumber, drained
2 teaspoons chopped onion
1/2 teaspoon salt
1/2 teaspoon dried leaf tarragon

Place tomato stem side down. Make 6 vertical cuts almost through tomato to form 6 petals.

Using a teaspoon, scoop out pulp from tomato, reserving pulp for later use in sauce or other recipe. Drain.

Cover and refrigerate tomato until firm.

Combine remaining ingredients in a medium bowl; refrigerate for 1 hour to allow flavors to blend before filling tomatoes. Stuff at serving time.

Submitted by: Belle