• 1 cucumber, diced
• 4 large tomatoes
• ¼ cup onion, diced
• 12 oz water-packed tuna, drained
• 2 tbsp light mayonnaise (5 g fat/tbsp)
• 1 tsp lemon juice
• 2 tbsp fresh basil leaves, shaved (if fresh basil is unavailable, use 2 tsp dry basil)
• ½ tsp salt
• ½ tsp pepper
• 2 cups whole lettuce leaves

Directions: 

1. Slice the tops off the tomatoes.
2. Using a spoon, scrape out the inside of the tomatoes.
3. Chop and save the tomato pulp in a large bowl.
4. Mix the rest of ingredients in the same bowl.
5. Spoon mixture into hollowed-out tomatoes.
6. Serve tomatoes on beds of lettuce.

Note:
Salad can be seasoned with different herbs and seasonings according to your own preference.

Courtesy of:
Chef Robert Jinks

Menu Suggestions:
Serve on a bed of lettuce, garnished with fresh parsley. Can be served as salad selection or used as appetizer or afternoon snack.

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