Br. Victor-Antoine d'Avila-Latourrette is resident monk at Our Lady of the Resurrection Monastery located near Millbrook, New York. He is the author of numerous books, including the best-selling Twelve Months of Monastery Soups and From a Monastery Kitchen.
1/2 cup mayonnaise, homemade or store-bought, or more to taste
A few sprigs fresh dill, finely chopped
Salt and freshly ground black pepper to taste
8 medium-size ripe tomatoes
1 head leafy lettuce of your choice, separated into leaves
Put the tuna in a deep bowl and flake it with a fork. Add the celery, cucumber, onion, eggs, and olives and mix well. Add the mayonnaise and dill and season with salt and pepper. Mix well to blend all the ingredients. Refrigerate for at least 3 hours, or until ready to serve.
About 1 hour before you are ready to serve, core the tomatoes, then cut them into perfect halves and scoop out their insides, taking care not to puncture the skins. Turn them upside down to get rid of all the water. Fill the tomato cavities with the egg-and-tuna mixture, heaping it a bit high. Place 3 lettuce leaves in the form of a shamrock on each of 8 salad plates. Place 2 tomato halves in the center. Serve immediately.
