Makes 4 servings.
16 cherry tomatoes
1 can (3 1/4 oz) low-sodium tuna in water, drained and flaked
2 Tbs plain low-fat yogurt
2 tsp finely chopped green onion
2 tsp low-sodium chili sauce
1/4 tsp prepared horseradish
1/8 tsp ground black pepper
1. Slice the tops off the tomatoes and scoop out the pulp and seeds with a small spoon.
2. Drain upside down on paper towels.
3. Combine remaining ingredients in a small bowl and spoon equal amounts into each tomato.
4. Refrigerate for 1 hour before serving.