1 (7 oz.) can tuna fish
4 stalks celery (without leaves)
1 cucumber, peeled
1 tbsp. diluted frozen lemon juice
4 med. size tomatoes
1/2 c. mayonnaise
1/4 tsp. salt
1/4 tsp. pepper

In a large bowl put the drained tuna. Cut celery and cucumber into tiny pieces, add to tuna. Add mayonnaise, juice, salt and pepper. Mix with spoon so that the tuna is well broken up. Cover bowl and refrigerate at least 2 hours.

Cut the very top off of tomato and fill with the tuna salad. You will probably have to take out some of the tomato meat. (Make scallops around the top of the tomato if you desire.) Place on a plate of greens.