Tomatoes A L'Antiboise(From France) - cooking recipe

Ingredients

6 medium tomatoes
12 oz. can tuna in oil
3/4 stick sweet butter
4 Tbsp. oil (olive oil is best)
1 egg
pack parsley
2 tsp. salt
1/8 tsp. pepper

Preparation

Mash tuna, oil, butter, salt, pepper and a little lemon juice until creamy.
Empty tomatoes.
Sprinkle salt and a little vinegar on the inside and let stand 15 minutes.
Put tomatoes upside down in a colander to drain.
Fill tomatoes with tuna mixture and arrange gracefully on a bed of parsley.
Garnish platter with cut up hard-boiled egg.
Serve as hors d'oeuvres.