| Stuffed
Cherry Tomatoes and Cucumber Rounds About 40 pieces 2 six-ounce cans troll-caught
albacore, drained Place albacore in medium bowl, break apart with a fork. Mix in yogurt and next 6 ingredients. Season with salt and pepper. Cut off 1/4 inch from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from bottoms of tomatoes so that they will stand upright. Turn tomatoes top side up. Using small knife or melon baller, scoop out insides of tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. (The albacore mixture, tomatoes and cucumbers can be prepared 8 hours ahead. Cover separately; chill. Pour off any excess liquid before continuing.) Spoon the albacore mixture into tomatoes and onto cucumber rounds. |
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