Tomatoes A L'Antiboise(From France)

1. 1

   Mash tuna, oil, butter, salt, pepper and a little lemon juice until creamy.

2. 2

   Empty tomatoes.

3. 3

   Sprinkle salt and a little vinegar on the inside and let stand 15 minutes.

4. 4

   Put tomatoes upside down in a colander to drain.

5. 5

   Fill tomatoes with tuna mixture and arrange gracefully on a bed of parsley.

6. 6

   Garnish platter with cut up hard-boiled egg.

7. 7

   Serve as hors d'oeuvres.

* Per serving · 4 servings · Values may vary.

No additional tips available.