Dilly Stuffed Tomatoes

Today I have a favorite no-cook summer recipe to share. These are fancy enough for company too. Hope you enjoy! Please note: this is very much a throw-in-as-much-as-you'd-like-because-you-really-can't-mess-it-up kind of recipe, so feel free to experiment with the ingredient ratios to taste.

Dilly Stuffed Tomatoes

4 nice sized tomatoes - any variety
10 crackers of your choice - crushed
1 can of albacore tuna - drained
1/4 c sweet onion - finely chopped
1/4 c Parmesan cheese
1 t dill weed
1/2 t garlic granules (or 1 t garlic powder)
1/4 - 1/8 c mayo
Freshly milled pepper to taste
Paprika


Slice the tops off of the tomatoes, and scoop out the insides with a spoon. Drain upside down on a paper towel while you prepare the filling. Discard the seeds, but chop up the "meat" of the tomato and place in a mixing bowl. Add remaining ingredients using just enough mayo to hold it together. Stuff tomatoes to overflowing, and refrigerate until serving. Serve over a bed of mixed greens or spinach with a dusting of paprika.