2 tablespoons dill pickle, chopped finely (around ½ large)
1 teaspoon dijon
1 teaspoon green onion, chopped very finely
A dash or two of black pepper
DIRECTIONS:
Cut off the tops of the tomatoes and set aside. Use a thin sharp knife to cut out the membranes in the tomatoes and scoop them out along with the seeds, serrated grapefruit spoons work well for this if available.
Mash the avocado in a medium sized bowl then add in all the other ingredients and stir until well combined. Spoon into the tomatoes, put the tops back on and serve.
They will stay fresh in the fridge for a day or two in an airtight container.
Recipe by Love from the Land at https://www.lovefromtheland.com/avocado-tuna-salad-stuffed-tomatoes/