It's hot in Texas (surprised?) so we often have a cold dish for lunch. This is one of our absolute favorites: Stuffed Tomatoes for Two (compliments of Jacques Pepin) Drain a 6 oz. can of tuna, preferably packed in oil Chop two shallots very fine 3 or 4 chopped anchovy fillets (even if you think you don't like anchovies, add them anyway--the flavor added is incredibly good) 2 tblsp. chopped parsley Freshly ground pepper to taste 2 fresh ripe tomatoes In a small bowl mix all the ingredients except the tomatoes. Cut the tops off the tomatoes, and hollow out. Save the pulp, crush it lightly with a fork, add a bit of olive oil, freshly ground pepper, and a bit of salt, creating a sauce. Stuff the hollow tomatoes with the tuna/anchovy mixture, dribble the sauce around the tomato, and sprinkle with a bit of coarsely chopped parsley or chervil. Tuna stuffed tomatoes ( photo / image / picture from marlingardener's Garden ) If you serve crackers or thinly sliced artisan bread with the tomato, you have a lovely lunch. This also makes a great first course for a more formal dinner, and can be done ahead and refrigerated, covered.
Except for the shallot and tomato this sounds like a really good recipe. Never ever thought about adding anchovies....to anything, but I think I will next time we have tuna salad sandwiches.
Toni, it may be a bit dry for sandwiches since the tomato adds some moisture. You could add a bit of mayonnaise, or even some softened cream cheese if you want to use it for sandwiches.
