Tomatoes Antiboise

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 ripe medium tomatoes
  • Salt
  • 1 can (7 ounces) tuna
  • 2 hard-cooked eggs, chopped
  • 2 tablespoons capers
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped chives or green onion
  • 2 tablespoons mayonnaise
  • 1 teaspoon anchovy paste or chopped anchovy


  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 mixture to stuff the tomatoes, piling it high in a dome shape. Serve with toast or heated French bread.

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