Tomatoes stuffed with tuna and egg mayonnaise.

Tomatoes stuffed with tuna and egg mayonaise (1 person)


2 medium tomatoes, 1 small tin of tuna in water, 2 eggs, chopped parsley, about 1 ½ tablespoons of chopped onion, salt and pepper


  1. Cook your two hard-boiled eggs for ten minutes, then put them in cold water.
  2. Empty your tomatoes with a spoon, after cutting them in half in height, to make 4 containers for the stuffing.
  3. Mix tuna, mayonnaise, hard-boiled eggs with a fork, finely chopped onion, parsley, salt and pepper, and mix well.
  4. Stuff your tomatoes with your mixture and put a little parsley on each tomato to decorate.


Light Mayonnaise  (enough for a week, stored in the fridge)


1 egg yolk 5 to 6 tablespoons of elementary paraffin oil to desired consistency 1 tablespoon of mustard, 1 pinch of salt and pepper, 1 teaspoon of white wine vinegar or lemon juice. Optional: for scented mayonnaise, you can add a finely chopped garlic clove, finely chopped herbs or homemade tomato coulis to Step 1.

Preparation (10 minutes)

Place 1 egg yolk, mustard, salt and pepper in the blender jar and start mixing gently with an electric whisk. Gently, while you beat, add the oil gradually, for one to two minutes, until you get the desired consistency and the amount you need. When your mayonnaise is compact, add a drizzle of vinegar or a dash of lemon juice, and continue mixing for another ten seconds; Keep in an airtight glass jar and accompany your dishes or hot or cold entrees with 1 to 2 tablespoons a day..