Paniers et Barquettes au Thon et aux Anchois

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

Preparation info

  • Difficulty


  • For



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.


  • 3 eggs
  • 6 anchovy fillets
  • ¾ pound canned tuna (preferably canned in oil; if canned in water, discard the water) or canned sardines
  • cup capers
  • juice of 2 lemons
  • 4 tablespoons olive oil
  • pepper
  • salt
  • 3 large tomatoes
  • 3 large lemons
  • 2 small, firm cucumbers
  • 3 tablespoons whole capers


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 it gains in smoothness.)

Cut the tomatoes in half and let them drain upside down. Cut the lemons in half and remove the insides; clean them with a very sharp knife so the shells will be completely free of pulp. Peel the cucumbers and cut them in half lengthwise. Remove the seeds and drain them upside down.

Stuff the lemon and vegetable shells with the fish-egg mixture and top each shell with a few capers. Chill until ready to serve.