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By Craig Claiborne
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 mixture to stuff the tomatoes, piling it high in a dome shape. Serve with toast or heated French bread.
© 1966 Craig Claiborne estate. All rights reserved.