Total Calories: 87
Line individual salad plates with lettuce. Core each tomato. Cut each into eight wedges, slicing from top almost through to bottom without cutting apart, forming a petal-shaped flower. Place on lettuce. Spoon about 1/2 cup of the tuna in center of each tomato top with about 3 tablespoons of the sauce. Garnish with egg, mushrooms and green onions or olives.
Place remaining sauce in a small bowl and pass separately. Cover and refrigerate leftover sauce.
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