Monegasque stuffed tomatoes

Method

1. 1

   Prepare the tomatoes

   Cut the tops off the tomatoes, scoop out the insides, then sprinkle lightly with salt so the juice drains out.

   15 min
2. 2

   Cook the rice

   Boil the rice in salted water until soft, then drain and leave to cool.

   15 min
3. 3

   Make the filling

   Flake the drained tuna with a fork and mix it in a bowl with the rice, finely chopped parsley, egg yolk, mustard and olive oil.

   3 min
4. 4

   Season

   Season the filling with salt to taste and stir again so that it is evenly mixed.

   1 min
5. 5

   Fill the tomatoes

   Spoon the mixture into the tomatoes and replace their tops.

   3 min
6. 6

   Chill and serve

   Chill the stuffed tomatoes for a little while to let the flavours settle, then serve them cold on Romaine lettuce leaves.

   30 min