16 cherry tomatoes
1 can (3-1/4 ounces) low-sodium tuna in water, drained and flaked
2 tablespoons plain low-fat yogurt
2 teaspoons finely chopped green onion
2 teaspoons low-sodium chili sauce
1/4 teaspoon prepared horseradish
1/8 teaspoon ground black pepper
Slice the tops off the tomatoes and scoop out the pulp and seeds with a small spoon. Drain upside down on paper towels. Combine remaining ingredients in a small bowl and spoon equal amounts into each tomato. Refrigerate for 1 hour before serving.
Makes 4 servings.