Tuna Tomatoes (Pomodorini al Tonno)
Instructions
Make firm eggs, letting them cook for 10 minutes from the beginning of the boil; raffreddatele then under running water and Peel.
Open the tomatoes, removing them a slice to about two-thirds of height (keep the slices that will serve as cover).
Svuotateli, lightly sprinkle the pretzels and place upside down to the water.
Meanwhile, prepare filling, drain the tuna conservation and oil pass the chopper along with hard-boiled eggs.
Collect the proceeds in a little Bowl, salt, pepatelo and divide it among the tomatoes prepared, partly filling.
Chop finely together, half a teaspoon of capers, rinsed them, salt 2 cucumbers, an anchovy fillet and leaves a bunch of parsley.
Mix the chopped mayonnaise and spread the sauce obtained from the cherry tomatoes, blended, then cover them with the "lids".
Finally, place on a platter and serve garnished as desired.
Ingredients and dosing for 4 persons
- 8 cherry tomatoes
- 170 g of tuna in olive oil
- 150 g of mayonnaise
- 2 eggs
- 1/2 teaspoon of salted capers
- 2 pickles
- 1 anchovy fillet
- 1 sprig of parsley
- Salt
- Pepper