Antibes Fishermen`s Tomatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 beefsteak tomato (s)
- 2 tablespoon olive oil
- 2 teaspoons vinegar, white wine
- 1 dash Worcestershire sauce
- 400 g tuna, natural o.d.d.
- 8 anchovy fillet (s), finely chopped
- 4 egg (s), hard-boiled and peeled
- 1 tablespoon capers, finely chopped
- 1 bunch chives, cut into fine rolls
- 1 bunch parsley, chopped
- 100 g mayonnaise
- 2 cups yogurt
- 2 tablespoon lemon juice
- 1 teaspoon sugar
- Herbal salt
- 1 salad, (Lollo Bianco)
Print Recipe
Pin Recipe Instructions
- Cut a lid from the tomatoes, hollow them out and turn them upside down to drain.
- Mix together the oil, vinegar and Worcestershire sauce and brush the tomatoes with this mixture. Let it steep for a good 1 hour and then drain again.
- Drain the tuna, pick it up and mix it with the rest of the ingredients, except for the Lollo Bianco.
- Fill the tomatoes with the mixture, place on a bowl lined with Lollo Bianco and put the lids back on the tomatoes.
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