Chilled tomatoes with anchovies and tuna
- 12 medium sized tomatoes
- 1 can of anchovies
- 1 small onion
- 1 boiled egg
- 1 can of tuna
- 2 spoonfuls of mayonnaise
- 1 gherkin in vinegar
- aromatic herbs
- pepper
- oil and salt.

Cut a circle in the upper part of the tomatoes. In the opening, add a pinch of salt and leave face down for a few minutes until well drained. Then season with salt and pepper and leave in the refrigerator for one hour. To one side, make a mixture with crumbled tuna, finely diced onion, herbs - parsley, chervil and tarragon - , hard boiled egg and anchovies previously macerated in a mortar. Add two spoonfuls of mayonnaise and season with salt and pepper. Insert the cream into the tomatoes and place a gherkin ring on each. Keep in the refrigerator until ready to serve.
[printable version]

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