2 baskets cherry tomatoes
Salt
1 can (12 oz.) water packed tuna, drained & flaked
2 pkgs. (3 oz. each) cream cheese, softened
2 tbsp. milk
1 tbsp. chopped parsley
1 tsp. dill weed
Additional chopped parsley for garnish

Cut thin slice from top of each tomato. Scoop out seeds. Sprinkle insides of tomatoes with salt. Invert on paper towels. Set aside to drain. In bowl combine tuna, cream cheese, milk, parsley and dill weed. Season with salt to taste. Using 2 teaspoons fill each tomato with tuna mixture. Garnish with parsley. Chill at least 30 minutes.