1 (1 lb.) can salmon
1/2 c. chopped celery
1/2 tsp. tarragon leaves
1/4 tsp. instant onion powder
1 tsp. season-all
1/4 tsp. black pepper
1/2 c. mayonnaise
6 firm ripe tomatoes

Drain and flake salmon. Stir in celery, seasoning, and mayonnaise. Chill at least 1 hour for flavors to blend. Core tomatoes and cut into sixths but do not cut completely through. Spread open and fill with salmon mixture. Serve on lettuce cups topped with additional mayonnaise and garnished with paprika.