Tomatoes Antiboise

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 ripe medium tomatoes
  • Salt
  • 1 can (7 ounces) tuna<

Method

  1. Cut out the core of each tomato and use a small sharp knife or scoop to cut out most of the seeds. Sprinkle the interiors of the tomatoes with salt and invert them on a rack to drain.

  2. Mash the tuna and blend it well with the chopped eggs, capers, parsley, chives, mayonnaise and anchovy paste. Season with salt to taste.

  3. Use the tuna m