Tomatoes Stuffed with Chicken
CD HD 20mins
4 Cold Leftovers Poultry Fish Hors d'oeuvre Starter Appetizer Convenience
Cooked (leftover) Chicken, chopped
tinned Tuna in Oil
Tinned Anchovy Fillets
tbsp Thick Mayonnaise
teasp Lemon Juice
Hard Boiled Eggs
Cut a thin slice from the top of each tomato. Scoop out the flesh with a
and reserve for a soup or sauce. Sprinkle inside the tomato cases with a
salt and leave upside down to drain.
Press the tuna fish with its oil and the anchovy fillets through a sieve into a
then stir in the mayonnaise, lemon juice and a sprinkle of pepper.
combine all these ingredients in an electric blender.
Cut 4 slices from the centre of each hard-boiled egg and reserve for garnishing.
the remainder. Stir the chopped egg and the chicken into the tuna
and check the seasoning.
Fill the tomato cases with the mixture, top with a slice of egg and arrange on
lettuce. Chill until ready to serve.
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