4 large tomatoes, about the same size
6 eggs, hard-boiled
100 g/3½ 0z canned tuna, drained and flaked
1 tablespoon stoned green olives, coarsely chopped
1 tablespoon Mayonnaise, plus extra to garnish
1 teaspoon Dijon mustard
1 bunch rocket


1.Cut off the tops of the tomatoes and scoop out the seeds. Sprinkle with salt and place upside down on kitchen paper to drain.
2. Meanwhile, shell the eggs and halve lengthways. Scoop out uhe yolks without breaking the whites. Place the tuna, olives, egg Joiks, mayonnaise and mustard in a food processor and process a puree.
3.Season with salt to taste. Spoon the mixture into 8 of the egg-white halves, doming it on top, Arrange rocket leaves in the tomatoes so that they look like a whorl of petals, and place the filled egg halves in the middle.
4.Garnish with mayonnaise and arrange on a serving dish. Chop the remaining egg whites and n tomnto flowers Serve cold.

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