1 Tbsp. cream-style horseradish
¼ C. sour cream
6-oz. drained tuna canned in water
2 Tbsp. chopped scallions
4 fresh tomatoes
¼ tsp. each oregano, thyme and garlic salt
Mix horseradish, sour cream and seasonings thoroughly. Combine tuna, scallions and sour cream mixture in a large bowl. Refrigerate, covered, for a minimum of 1 hour. To serve, slice up four tomatoes and lay out on serving dish or in four individual salad bowls. Spoon tuna over the tomatoes and serve.