Tomatoes Stuffed with Tuna

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                            FOOD FUNNY
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We haven't had a good groaner in a while. Here's one from Rosemary Zwick:

Two young men were out in the woods on a camping trip when they came
upon a great trout brook. They stayed there all day, enjoying the
fishing, which was super. At the end of the day, knowing that they would
be graduating from college soon, they vowed they would meet in twenty
years at the same place and renew the experience.

Twenty years later, they met and traveled to a spot near where they had
been years before. They walked into the woods and before long, came upon
a brook. One of the men said to the other, "This is the place where we caught great trout!"

"No, it's not."

"Yes, I recognize the clover growing on the bank on the other side."

"Don't be silly. You can't tell a brook by its clover."

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                            TODAY'S RECIPE
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It is the tradition in my family that a person gets to choose the menu
for their birthday dinner. Naturally, that meant that my mother prepared
whatever we wanted for all those years, and being the only cook in the
house was treated to dinner in a fine restaurant on her own birthday.
When I finally became able enough in the kitchen to put together a meal
worthy of an occasion such as her birthday, this was the first course that I served.

Tomatoes Stuffed with Tuna

6 ripe tomatoes
Salt
2 - 7 oz (195 g) cans tuna packed in olive oil, drained
1/2 cup (125 ml) plus 2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) capers
1 Tbs (15 ml) lemon juice
2 tsp (10 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Parsley leaves for garnish

Slice the tops off the tomatoes and scoop out the seeds and most of the
dividing walls inside. Sprinkle the insides of the tomatoes lightly with
salt and invert on paper towels for 1/2 hour to drain the excess
moisture. Mix together the tuna, 1/2 cup (125 ml) of the mayonnaise,
capers, lemon juice, mustard, salt, and pepper, and fill the tomatoes
with the tuna mixture. Spread the remaining mayonnaise on top, and
garnish with parsley leaves. Serve chilled or at room temperature.
Serves 6.
Received on Mon May 3 08:21:37 2010