Stuffed Tomato Salads
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
4 large ripe tomatoes
salt and pepper
1/2 cp diced cucumber
1 1/2 cps flaked tuna fish
3 tbsp finely sliced scallions
2 tbsp finely cut parsley
2 tbsp lemon juice
1 1/2 tsp finely cut fresh dill
3/4 cp mayonnaise
crisp lettuce leaves
1 - Scald tomatoes.
2 - Peel.
3 - Chill.
4 - Cut tops from tomatoes.
5 - Scoop out center deeply.
6 - Invert tomatoes to drain.
7 - Season centers with salt and pepper.
8 - Combine remaining ingredients lightly.
9 - Heap into tomatoes.
10 - Serve each on lettuce leaf.
Makes 4 servings.
Subsitute diced cooked chicken for tuma. Omit dill.
Subsitute flaked crab meat, sliced cooked and cleaned shrimp, or
cubed cooked lobster for tuna.
Substitute all vegetables for tuna, such as mixed cooked and chilled
peas, carrots, cut string beans, and baby limas, and substitute 1 tsp
dried marjoram or basil for dill.
Stuff seasoned tomatoes with chive-cottage cheese or combination
of Danish blue cheese creamed with cottage cheese.