Mix cold cooked troll-caught albacore chunks with your favorite dressing and seasonings. Cut tops off tomatoes and cut in wedges to ½" from the bottom; press wedges slightly to open. Sprinkle with salt and pepper as desired. Fill tomatoes with the albacore mixture and serve on a bed of lettuce. Garnish with lemon wedges or sprigs of parsley. Avocado halves may be used in place of the tomatoes for an avocado-albacore salad.

This recipe has been reprinted from the Moss Landing Albacore Cookbook, which was originally published in 1983 by the Moss Landing Commercial Fishermen's Auxiliary.