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Tomates Au Thon

chef.pierre's picture
  Tomatoes 4 Large
  Canned tuna fish 8 Ounce, drained (1 Can, 225 Gram)
  Mayonnaise 1⁄4 Pint (150 Milliliter)
  Salt To Taste
  Freshly ground black pepper To Taste
  Finely chopped fresh parsley 1 Teaspoon

1. Place the tomatoes stalk side down and, with a sharp knife, cut 4 or 5 slices down through each one, leaving it joined at the base, so that it opens out like the leaves of a book.
2. With a fork, blend the tuna fish well with 1 tablespoon of the mayonnaise and the salt and pepper. It can be left coarsely mixed, or blended to a smooth paste according to personal preference.
3. Spoon the fish mixture into each slit in the tomatoes.
4. If the mayonnaise is very stiff, mix it with a little hot water to give a firm coating consistency. If liked, coat the top of each tomato with a spoonful of the remaining mayonnaise and sprinkle with a little chopped parsley.

Recipe Summary

Difficulty Level: 
Preparation Time: 
35 Minutes

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