Tomatoes Filled with Tunny Fish
|Cherry tomato||13 (Small Round Variety)|
|Chervil/Parsley||1⁄4 Cup (4 tbs)|
|Tarragon leaves||1 Tablespoon|
|Canned tuna fish||6 1⁄2 Ounce (1 Large Tin)|
Chop 1 onion finely; boil, in a small quantity of water, for about 5 minutes.
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.