Ingredients

2 lg. tomatoes
1 (7 oz.) can water-pack tuna
1 stalk celery, finely chopped
2 Tbsp. plain, low-fat yogurt
1/4 tsp, dill weed
2 Tbsp. sunflower seeds, shelled
Freshly ground black pepper

Cooking Instructions

Halve tomatoes, and scoop out seeds and enough pulp to form four “bowls”. Combine tuna, celery, yogurt, and dill weed. Stuff tomatoes with tuna mixture and top with sunflower seeds. Season with pepper. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)