2 cans of Beck's Smoked Tuna
4 large tomatoes
2 tbsp. olive oil
1 tbsp. white wine vinegar
2 tsp. Dijon-style mustard
1 tbsp. finely chopped parsley
1 cup cooked, chilled, white rice
1 cup cooked, chilled, corn kernels

Cut tomatoes in half across the middle and remove the core and seeds. Whisk together the olive oil, mustard, and vinegar until well blended. Stir in parsley. Toss together smoked tuna, rice and corn in a mixing bowl. Toss with dressing to coat. Place tomato halves on a serving plate and fill with smoked tuna mixture. Makes 4 servings.
Check other suggestions