4 red ripe tomatoes, cored and peeled
2 cans white meat tuna
1/2 c. finely chopped scallions
1/4 chopped fresh basil
1/2 c. mayonnaise
1/2 tsp. Worcestershire sauce
1/4 c. finely minced celery
1/4 c. chopped parsley
Dash of Tabasco
Salt and pepper to taste
Garnish: hard cooked eggs, chopped parsley

Put the cored and peeled tomatoes on a plate, cored side down and make five evenly spaced slices, not cutting all the way through. As you cut, push down slightly, opening the tomatoes.

Combine the next eight ingredients and mix, then add salt and pepper to taste. Stuff the opened tomatoes with this mixture.