Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Tomatoes
1 lb Thin green beans, ends cut
1 tb Extra-virgin olive oil
1 ts Thin strips basil leaves
1 lb Smoked tuna, in 1 or 2
-thick slices
5 tb Mayonnaise
2 tb Capers, plus some juice
3 ts Lemon juice
3 tb Diced celery
Salt
Freshly ground pepper
4 Anchovy fillets

Slice off top 1/4 of tomato and, using melon baller, remove as much of
insides as possible without breaking skin. (Reserve insides for
another use.) Turn tomatoes upside down to drain juices.

In large pot filled with rapidly boiling water, cook beans until
bright green, about 5-7 minutes depending on freshness. Remove from
boiling water. Chill in ice-water bath to stop cooking and set color.
Pat dry with paper towels. In medium work bowl toss lightly with oil
and basil.

Cut tuna into 1/4" strips lengthwise, then 1/4" strips widthwise.

In medium mixing bowl combine mayonnaise, capers and juice, lemon
juice and celery. Stir to mix well. Add tuna and fold gently into
mayonnaise. Be careful not to break up fish. Season to taste with
salt and pepper.

Lightly season to taste with salt and pepper inside of tomatoes.
Spoon 1/4 of filling into each tomato. Put tomato in center of plate
of arrange on platter. Lightly season green beans to taste with salt.
(Don't salt until this moment, or color will change.) Toss. Arrange
around outside of tomatoes.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95

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