Tomatoes Filled with Tunny Fish Recipe
Ingredients
| 13 small round tomatoes | ||
| Onion | 1 Large | |
| Capers | 1 Teaspoon | |
| 1 handful chervil or parsley | ||
| A few leaves of tarragon | ||
| 1 large tin tunny fish | ||
| Mayonnaise | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Chop 1 onion finely; boil, in a small quantity of water, for about 5 minutes.
Drain.
Take 1 tomato, peel, remove seeds, press out liquid and then chop together with the capers, chervil and tarragon leav< Add the tin of tunny fish, having drained and flaked it first.
Now bind the mixture with 4 tablespoons of well-seasoned mayonnaise.
Put in a bowl, cover and chill overnight in refrigerator.
Cut 12 tomatoes in half, remove seeds and liquid and sprinkle interiors with salt and pepper.
Place cut-side down on absorbent paper and keep cold until time to fill.
To serve, fill each tomato half with tunny filling and place on bed of lettuce leaves.
A round serving dish with the tomatoes placed in a circle looks most attractive.
Drain.
Take 1 tomato, peel, remove seeds, press out liquid and then chop together with the capers, chervil and tarragon leav< Add the tin of tunny fish, having drained and flaked it first.
Now bind the mixture with 4 tablespoons of well-seasoned mayonnaise.
Put in a bowl, cover and chill overnight in refrigerator.
Cut 12 tomatoes in half, remove seeds and liquid and sprinkle interiors with salt and pepper.
Place cut-side down on absorbent paper and keep cold until time to fill.
To serve, fill each tomato half with tunny filling and place on bed of lettuce leaves.
A round serving dish with the tomatoes placed in a circle looks most attractive.
Chef
