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


  • 1 egg, hard-boiled, sliced in half lengthwise
  • 1 tomato, sliced in half
  • 1 cucumber, sliced in half lengthwise
  • 1 zucchini, sliced in half lengthwise
  • 1 lemon, cut in half
  • 1 garlic clove
  • 2 anchovies
  • 2 tablespoons capers
  • 2 tablespoons tuna
  • 6 olives, pitted
  • 3 egg yolks, raw
  • ½ teaspoon thyme
  • juice of 1 lemon
  • 2 tablespoons chopped parsley pepper


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.