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In a large mixing bowl, break up tuna. Add celery, onions and olives and mix. In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend. Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs. Slice off top of ripe tomatoes, scoop out pulp and reserve for other use. Spoon in tuna salad mixture to fill. Sprinkle with paprika, salt & pepper if desired. Garnish with black olive and celery leaves. Serve as is, or chill for later serving.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations