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4 medium tomatoes
1 1/2 tsp. salt
1/2 c. onion bouillon
1/4 c. dehydrated onion flakes
1 small garlic clove, minced
8 oz. drained, canned tuna
2 slices white bread, coarsely
3 Tbsp. finely chopped fresh
2 Tbsp. capers
2 Tbsp. vegetable oil

Slice tops from tomatoes and gently hollow out centers,
leaving shells about 1/4-inch thick. Sprinkle with salt. In
skillet, cook onion flakes and garlic in onion bouillon over
moderate heat five minutes. Stir in tuna fish and bread crumbs
and cook two minutes longer. Remove from heat. Add parsley,
capers and oil; mix well. Spoon 1/4 the mixture into each
tomato shell. Bake at 325 degrees for 20 minutes. Makes 2 luncheon
servings, 2 stuffed tomatoes each.

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