This beautiful summer dish is essentially a sandwich without bread. Serve it on torn leaves of butterhead lettuce topped with a dollop of pesto or a drizzle of olive oil, and salt and pepper.

1 (12-oz.) can albacore tuna packed in water, drained
1 hard-boiled egg, finely chopped
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
1 tablespoon finely chopped fresh dill
2 teaspoons finely grated lemon peel
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup mayonnaise
4 medium beefsteak tomatoes

1. Coarsely crumble tuna into medium bowl. Add egg, celery, onion, dill, lemon peel, 1/8 teaspoon of the salt, 1/8 teaspoon of the pepper and mayonnaise; mix thoroughly.

2. Slice a thin layer off bottom of each tomato to create a flat surface. Cut each tomato horizontally into 4 slices. Sprinkle each layer evenly with remaining 1/8 teaspoon salt and pepper. Spoon tuna mixture between slices of each tomato.

4 servings

PER SERVING: 245 calories, 13.5 g total fat (2.5 g saturated fat), 24.5 g protein, 7 g carbohydrate, 85 mg cholesterol, 540 mg sodium, 1.5 g fiber