Ingredients serves 4:
4 medium-size hard tomatoes, 4 tablespoon mayonnaise, 1/4 tablespoon mustard, 1/4 tablespoon lemon juice, 4 oz/10 dkg canned or cooked tuna fish, 1 potato cooked unpeeled, 1 pickle, 4 leaves lettuce, 1/2 lemon, 1 hardboiled egg, 1 tablespoon chopped parsley, salt, ground black pepper, 1 hardboiled egg yolk, grated
Cut the stems off the tomatoes and drop them into rapidly boiling water for a few seconds. Lift them out with a slotted spoon and drop them into ice water, remove, let drip a few seconds and peel. Cut about a half-inch piece (1cm) off the top at a slight angle, this will be their cap. With a small spoon scrape out the inside, including the seeds. Salt the mayonnaise, add the mustard and lemon juice. Peel the cooked potato and slice it into strips along with the pickle, hardboiled egg and fish. Combine into the mayonnaise along with the chopped parsley. Salt and pepper the hollowed out tomatoes and fill with the tuna salad. Garnish them with the lettuce leaves and slices of lemon. Don their caps and sprinkle with the grated egg yolk.
Instead of placing the tomatoes into boiling water they may also be peeled as an apple, saving the skin, as with a little skill we can create „roses” with them as decoration by coiling them round. A potato peeler is an excellent tool for this purpose.
Preparation time: 1 hour 20 minutes
Calories per serving: 280 kcal
Skill: Easy to prepare