Recipe: Ranch Tuna Stuffed Tomatoes

1 6-½ oz. Can Solid white tuna, drained
1 8-oz. Can Kidney beans, rinsed and drained
1 8-oz. Can Corn, drained
1 C. (4-oz.) Shredded mild cheddar cheese
2/3 C. Ranch dressing
¼ C. Chopped green onions
4 Large fresh tomatoes

Flake tuna and combine with beans, corn, cheese, dressing and onions in a medium bowl. Cover and chill 1 hour. Just before serving, core each tomato and carefully scoop out center to within ¼-inch from edges forming a bowl; discard flesh and seeds. Drain tomatoes upside down on paper towels. Cut each tomato into 4 wedges, leaving the bottom intact. Gentle open each tomato to support the salad. Arrange tuna mixture on top of the tomatoes.

Makes 4 servings

Recipe provided by Hidden Valley