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Tuna stuffed tomatoes
Nb persons: 4
|8 small||tomatoes. 7oz can tuna fish in oil|
|2oz||can anchovies in oil. 1oz capers optional|
|8 black olives stoned. 2 hard boiled eggs, shelled|
|2tbsp||chopped fresh parsley|
|6 tbsp||mayonnaise. Salt and pepper to taste|
Parsley to garnish
Cut 'lids' from the tomatoes and reserve. Remove core and seeds with a tsp and discard. Drain tuna. Pat anchovy fillets dry on kitchen paper. Mash the fish together in a bowl. Chop capers, if using, olives and eggs finely and mix with fish. Add parsley, mayonnaise and salt and pepper to taste. Mix well and divide amongst the tomatoes. Serve garnished with parsley.
Good served with crisp Italian bread sticks or Melba toast and salad.
Try stuffing cherry toms for a party. You need to process mixture and pipe in toms.
Serves 4. Calories per serving 205
Recipe uploaded with Shop'NCook for iPhone.