Paniers et Barquettes au Thon et aux Anchois

Name: Paniers et Barquettes au Thon et aux Anchois (Cucumbers, Tomatoes, and Lemons Filled with Tunafish, Anchovies, and Capers)
Yield: For 6 people
Cuisine: France
Ingredients: salt; 3 eggs; ¾ pound canned tuna (preferably canned in oil; if canned in water, discard the water) or canned sardines; 3 large tomatoes; 6 anchovy fillets; 3 tablespoons whole capers; 2 small, firm cucumbers; 4 tablespoons olive oil; juice of 2 lemons; ⅓ cup capers; 3 large lemons; pepper

Cucumbers, Tomatoes, and Lemons Filled with Tunafish, Anchovies, and Capers

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

For any recipe where vegetables and fruits are filled with a sauce and served as a cold hors d’oeuvre, make sure they are crisp and very fresh. Remove as little of the pulp as possible when you remove the seeds from such vegetables as tomatoes, zucchini, and cucumbers. Always serve on a green bed—watercress or crisp lettuce.

Ingredients

3 eggs
6 anchovy fillets
¾ pound canned tuna (preferably canned in

Method

Hard-boil the eggs and let them cool. Peel and press them through a sieve into a bowl. Chop the anchovies, tuna (or the sardines), and capers, and press through the sieve into the same bowl. Stir in lemon juice and oil. Add pepper to taste before adding any salt. The mixture will have a coarse consistency. (All its ingredients can be put in a blender and puréed, but it will lose in taste what i