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Tomates à la Monegasque
A refreshing and flavorful Monegasque dish featuring large tomatoes stuffed with a savory mixture of tuna, hard-boiled eggs, mayonnaise, mustard, and chives. It's a delightful appetizer or light meal, showcasing fresh ingredients and a touch of elegance.
ð§ ææ
- 4 medium Large ripe tomatoes
- 150 g Canned tuna in olive oil(drained)
- 2 large Hard-boiled eggs
- 3 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp Fresh chives(finely chopped)
- to taste Salt
- to taste Black pepper(freshly ground)
- for serving Lettuce leaves
ðšâð³ äœãæ¹
- 1
Cut off the tops of the tomatoes and carefully scoop out the pulp and seeds, reserving the pulp. Invert the tomato shells onto paper towels and sprinkle with salt to draw out excess moisture. Let them drain for about 15 minutes.
- 2
Finely chop the reserved tomato pulp. Mash the drained tuna and hard-boiled eggs in a medium bowl.
- 3
Add the chopped tomato pulp, mayonnaise, Dijon mustard, and chopped chives to the tuna and egg mixture. Season with salt and pepper to taste. Mix well to combine.
- 4
Gently stuff the drained tomato shells with the tuna mixture. Place the tomato tops back on.
- 5
Chill the stuffed tomatoes in the refrigerator for at least 15 minutes before serving. Serve on a bed of lettuce leaves.
ð¡ ããã®ã³ã
- âEnsure the tomatoes are firm and ripe for the best flavor and texture.
- âDon't overstuff the tomatoes to prevent the filling from spilling out.
- âFor a richer flavor, you can add a tablespoon of capers to the filling.
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- Add a pinch of paprika for a touch of color and smoky flavor.
- Substitute cooked shrimp or crab meat for tuna.
- For a spicier kick, add a dash of hot sauce to the filling.