2 cans tuna, drained and flaked
4 oz. cheddar cheese, cut into 1/4" cubes
1/2 c. mayonnaise
1/2 c. chopped celery
1/4 c. chopped red onion
2 T. chopped dill pickle
1 T. pickle juice
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery seed
4 large, ripe tomatoes
In a medium bowl, combine the tuna, cheese, mayo, celery, onion, pickle, pickle juice, salt, celery seed, and pepper. Chill.
Core each tomato. Cut the tomatoes into 8 sections, but not the entire way through. Spread out slightly and scoop the salad into the center.