Advertisement
6
servingsEasy
Published 1966
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.
Mash the tuna and blend it well with the chopped eggs, capers, parsley, chives, mayonnaise and anchovy paste. Season with salt to taste.
Use the tuna m