Serves: 10
Total Calories: 16

1 (6-ounce) can tuna
1 1/2 teaspoons horseradish
2 drops Tabasco hot sauce
1 small dill pickle
1 drop cayenne pepper
1 tablespoon or more mayonnaise
1/2 stalk celery
diced red chili pepper, optional to taste
squirt brown mustard
2 pints cherry tomatoes, rinsed, cored and hollowed out

In a medium bowl, combine all ingredients but the tomatoes and stir very well with a fork. Cover and let rest 1 to 2 hours in a refrigerator. Rinse and core out the cherry tomatoes with a "tomato king" or similar tool and remove the seeds, leaving the tomato in tact. Stir the tuna mixture with a fork before scooping about 1 to 1 1/2 tsp. into each tomato. You can use a #100 food portioning scoop also. Fill al the tomatoes until all the tuna mixture is used up. Garnish each stuffed tomato with a cilantro or flat parsley leaf and a light sprinkling of paprika on top of the tuna.

Nutritional Facts:

Serves: 10
Total Calories: 16
Calories from Fat: 10

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Black Bean and Mango Salad
Caesar Chicken Pasta Salad
Chicken Stuffed Puffs
Cowboy Caviar
Creamy Mushroom Soup
Honey and Blue Cheese Fondue
Hot German Potato Salad
Italian Red Lentil Soup
KFC's Famous Cole Slaw
Kickin' Tuna Salad
Mini Stuffed Tomatoes
Quick French Onion Soup
Spicy Cheese Fondue
Tarragon Tuna Pasta Salad
Winter Pears