Stuffed tomatoes with tuna and homemade mayo

(serves 4)

• 4 large round tomatoes (about 200 g each, 800 g total)

• 150 g drained tuna in oil

• 2 medium eggs (about 100 g total)

• 10 g anchovies in oil

• 6 g pickled capers

• 2 sprigs thyme

• 1/2 g fine salt

• 1 g fresh thyme leaves

For about 150 g of mayonnaise:

• 1 egg yolk at room temperature (about 30 g)

• 125 g vegetable oil

• 12 g lemon juice

• 1/2 g fine salt

• Slice off the tops of the tomatoes, keeping the stems intact for presentation. Set the tops aside.

• Using a spoon or melon baller, carefully hollow out the tomatoes.

• Lightly salt the inside of each tomato, then place them upside down on a rack to drain.

• Meanwhile, place the eggs in a pot with cold water and boil for 7 minutes after the water starts to boil.

• Once cooked, cool them under running cold water, peel, and chop finely with a knife.

• Drain the tuna thoroughly using a sieve.

• Transfer it to a bowl and mash well with a fork.

• Finely chop the capers.

• Do the same with the anchovies.

To make the mayonnaise:

• Place the egg yolk in a bowl, add the salt, and start whisking for a couple of minutes.
• Gradually drizzle in the oil while continuing to whisk until the mixture thickens.
• Finish with the lemon juice and whisk until fully incorporated.
• In a large bowl, combine the tuna, capers, anchovies, thyme, and chopped eggs.
• Add the mayonnaise and mix thoroughly.

For the final touch:

• Fill the hollowed tomatoes with the tuna mixture.
• Top with fresh thyme, cover with the tomato tops, and serve.