Citrons, Courgettes, Concombres, Oeufs, et Tomates à la Tapenade

Name: Citrons, Courgettes, Concombres, Oeufs, et Tomates à la Tapenade (Lemons, Zucchini, Cucumbers, Hard-Boiled Eggs, and Tomatoes Filled with a Garlic, Anchovy, Olive, Tuna, and Lemon-Juice Mixture)
Cuisine: France
Ingredients: 1 garlic clove; 1 egg, hard-boiled, sliced in half lengthwise; 1 lemon, cut in half; 2 tablespoons capers; 3 egg yolks, raw; 2 anchovies; juice of 1 lemon; 1 zucchini, sliced in half lengthwise; 1 cucumber, sliced in half lengthwise; 2 tablespoons chopped parsley pepper; 1 tomato, sliced in half; 2 tablespoons tuna; ½ teaspoon thyme; 6 olives, pitted

Lemons, Zucchini, Cucumbers, Hard-Boiled Eggs, and Tomatoes Filled with a Garlic, Anchovy, Olive, Tuna, and Lemon-Juice Mixture

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Ingredients

1 egg, hard-boiled, sliced in half lengthwise
1 tomato, sliced in half
1 cucumber, sliced in half lengthwise

Europe
France
Starter
Pescatarian
Mediterranean

Method

Remove the yolk from the hard-boiled egg and scoop out the pulp from the tomato, cucumber, zucchini, and lemon. Reserve the yolk.

Whirl all the remaining ingredients in the blender to make the filling. Stuff the egg, lemon, and vegetable halves with the filling and sprinkle with the egg yolk passed through a sieve. Chill.