4 large		tomatoes, washed
2		eggs, hard boiled
2 cups		canned tuna, drained and flaked
1½ Tbs		mayonnaise
1 Tbs		cream cheese
2 tsp		lemon balm, finely chopped
1 tsp		lemon juice
1 bag		mixed salad leaves, washed and ready to use
3 Tbs		prepared salad dressing

Methods/steps

1	Blend mayonnaise, 2 tsp cream cheese, lemon juice and lemon balm. Mix well.
2	Pour this mixture over the tuna and mix with a fork. Season to taste with salt and pepper.
3	Cut a thick slice at the top of each tomato, reserve to make a lid. Use a spoon to remove the seeds. Distribute the tuna between the tomatoes. Cover with the reserved tops.
4	Set one stuffed tomato in the center of each plate.
5	Mix the remaining cream cheese and salad dressing and pour on the plates around the tomatoes. Cover with salad leaves, season the leaves with salt and pepper.
6	Peel the shell off the eggs and cut each one if four lengthwise. Put 2 egg quarters in each plate.
7	Serve.

Nutrition Facts

Preparation time: 15 minutes

Servings: 4

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		252.93
Calories From Fat (42%)		105.76
		% Daily Value
Total Fat 11.54g		18%
Saturated Fat 3.05g		15%
Cholesterol 140.53mg		47%
Sodium 353.60mg		15%
Potassium 738.27mg		21%
Carbohydrates 9.94g		3%
Dietary Fiber 3.05g		12%
Sugar 5.59g
Sugar Alcohols 0.00g
Net Carbohydrates 6.89g
Protein 27.59g		55%

Cooking Tips

If you pour the dressing over the salad leaves when you assemble the plate, they will get soggy. It is better to put it underneath.

Use yogurt or sour cream instead of cream cheese.

This recipe will be suitable for a main course if you count 2 tomatoes per person and generally double the quantities.

You could use other herbs instead of lemon balm. Try tarragon, for instance, and use vinegar instead of lemon juice.

If you don't have any prepared salad dressing, whip yours quickly by mixing 2 1/2 Tbs olive oil and 1/2 Tbs vinegar, a pinch of sugar and 1/2 tsp salt.

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