Anchovy & Eggs Stuffed Tomatoes Recipe
These Stuffed Tomatoes taste yummy ! Try out these Stuffed tomatoes with bowl of hot steaming rice. Feel free to suggest about it !
Ingredients
| Ripe tomatoes | 4 Large | |
| Vegetable oil | 1 Tablespoon | |
| Vinegar | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Canned tuna | 6 1⁄2 Ounce, drained | |
| Anchovy fillets | 4 | |
| Hard cooked eggs | 2 , quartered | |
| Capers | 1 Teaspoon | |
| Chives blades | 4 , cut into 1 inch pieces | |
| Parsley leaves | 2 Tablespoon | |
| Mayonnaise | 1⁄4 Cup (4 tbs) | |
| Yogurt | 3⁄4 Cup (12 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Celery salt | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Cut tops off tomatoes and scoop out pulp.
Brush insides with a mixture of oil, vinegar, and Worcestershire sauce.
Season with salt and pepper.
Let stand one hour.
Place remaining ingredients in processor bowl.
Process with metal blade, turning on and off quickly 2 or 3 times, just until eggs are coarsely chopped.
Drain Worcestershire sauce mixture from tomatoes and fill with tuna mixture.
Place tops on tomatoes.
Serve at once.
Brush insides with a mixture of oil, vinegar, and Worcestershire sauce.
Season with salt and pepper.
Let stand one hour.
Place remaining ingredients in processor bowl.
Process with metal blade, turning on and off quickly 2 or 3 times, just until eggs are coarsely chopped.
Drain Worcestershire sauce mixture from tomatoes and fill with tuna mixture.
Place tops on tomatoes.
Serve at once.
Chef
