Summary

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)

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Instructions

1. Cut a lid from the tomatoes, hollow them out and turn them upside down to drain.
2. 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.
3. Drain the tuna, pick it up and mix it with the rest of the ingredients, except for the Lollo Bianco.
4. Fill the tomatoes with the mixture, place on a bowl lined with Lollo Bianco and put the lids back on the tomatoes.