Stuffed Provencal Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 12 small tomato (s)
- 200 g tuna in oil
- 4 anchovy fillet (s)
- 1 tablespoon capers
- 3 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Hollow out tomatoes and drain well.
- Put the tuna and anchovy fillets in a bowl. Peel and roughly chop the eggs and add to the fish with the capers, puree everything and put into the tomatoes.
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