INGREDIENTS

• 2 large Heirloom tomatoes
• 8oz or 227g Canned tuna in water (or in evoo)
• 1 tsp Anchovy paste
• 3T Greek yogurt 0% or 2% fat
• 1 T Dijon mustard
• 1 T Lemon juice or champagne vinegar
• Salt and black or white pepper to taste
• Extra virgin olive oil to season

Optional: your favorite fresh herb like chives, mint, parsley, etc. or also a couple teaspoons of capers.

PROCEDURE

1. Cut the top part of the tomatoes.
2. Using a paring knife or sharp spoon, scoop out some of the flesh and all the seeds. Don’t discard the tops and pulp, save it for a different use. Make sure you store the tomatoes in the refrigerator if you are just prepping and not eating them right away.
3. Combine the rest of the ingredients in a bowl except for the evoo and mix well.
4. Season with salt and pepper and taste.
5. Once you are ready to eat, season the tomatoes with salt and pepper and a drizzle of evoo.
6. Add the tuna salad in the hollowed out cavity and drizzle a bit more evoo on top.

Accompany with some greens or avocado and some crusty bread or healthy crackers and enjoy!