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1
Cut off the top 1/2-inch from the core side of the tomatoes.
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2
Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
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3
In a small bowl, mix together the olive oil, vinegar, anchovies and garlic.
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4
Doing this will help disperse the anchovies evenly with the rest of the mixture.
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5
In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots.
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6
Season with salt and pepper and dress in the anchovy mixture.
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7
Add more olive oil as needed to moisten the mixture, but it should not be wet.
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8
Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
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9
Cut the crusts from the bread and tear it into small pieces.
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10
Place in a food processor and pulse until a coarse-crumb consistency is reached.
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11
In a large skillet, heat the butter and olive oil together over medium-high heat.
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12
Add the breadcrumbs and toss to coat and continue to cook, stirring constantly.
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13
When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute.
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14
Remove from the pan and cool.
