2 6-ounce cans tuna in water, well drained
1/2 cup plain nonfat yogurt
1/2 cup minced shallots
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh parsley
4 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
40 cherry tomatoes *
Optional Garnish: Black Olive Slices, Parsley, Pimento
Place tuna in medium bowl. Flake with fork. Mix in yogurt and next 6 ingredients. Season with salt and pepper.
Cut off 1/4 inch from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from bottoms of tomatoes so that they will stand upright or have them nested among greens on serving tray. Turn tomatoes top side up. Using small knife or melon baller, scoop out insides of tomatoes. Cover separately; chill. Pour off any excess liquid from tuna before continuing. Spoon tuna into tomatoes.
* May also use 2 hothouse cucumbers in place of the tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. Spoon tuna into scooped out rounds.