Italian Stuffed Tomatoes

Ingredients

• 4 large, round tomatoes
• 1/4 cup Capers
• 3 anchovies
• 3 tbsps mayonnaise
• 2 cans Italian tuna in extra-virgin olive oil I love Rio Mare from Bella Italia Food Store
• 1/2 Lemon juice and zest
• fresh dill, thyme, and parsley to taste
• salt and pepper to taste
• 2 Eggs

Instructions

1. Rinse the tomatoes, and cut their tops being careful to not break it, as they will be used for decoration. Gently scoop out the inner part, add some salt and let them drain upside-down while we prepare the filling.
2. Hard boil two eggs.
3. This is a very fun part, because you can make your own version of filling (see tips in the notes and in the video). In a mixing bowl, mix the tuna (drained from its olive oil), the mayo, a squeeze of lemon juice and some zest (to taste).
4. Finely chop the capers, the herbs, and the anchovies, then add to the tuna mix.
5. Cut the eggs finely into the mix.
6. Stir well to combine all the ingredients, then taste, and add salt/lemon/herbs accordingly. You can also add more anchovies, if you'd like. Follow your preference and your taste. This is a very creative recipe that allows you plenty of room to make it yours!
7. Stuff the tomatoes with the filling, sit down, and enjoy!
8. If you are presenting this at the table, use the tomato tops to decorate (see photo).