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Tomatoes Stuffed with Chicken    CD  HD   20mins

Serves 4     Cold   Leftovers  Poultry  Fish  Hors d'oeuvre   Starter   Appetizer  Convenience Foods 



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




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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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