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Tomatoes Stuffed with Chicken CD HD 20mins Serves 4 Cold Leftovers Poultry Fish Hors d'oeuvre Starter Appetizer Convenience Foods
Ingredients: 75g/3oz Cooked (leftover) Chicken, chopped 8 Tomatoes 100g/4oz tinned Tuna in Oil 3 Tinned Anchovy Fillets 5 tbsp Thick Mayonnaise 2 teasp Lemon Juice Black Pepper 2 Hard Boiled Eggs Lettuce to garnish
Instructions
1. Cut a thin slice from the top of each tomato. Scoop out the flesh with a teaspoon and reserve for a soup or sauce. Sprinkle inside the tomato cases with a little salt and leave upside down to drain.
2. Press the tuna fish with its oil and the anchovy fillets through a sieve into a bowl, then stir in the mayonnaise, lemon juice and a sprinkle of pepper. Alternatively, combine all these ingredients in an electric blender.
3. Cut 4 slices from the centre of each hard-boiled egg and reserve for garnishing. Chop the remainder. Stir the chopped egg and the chicken into the tuna mayonnaise and check the seasoning.
4. 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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