16 large cherry tomatoes
1 tuna can in olive oil
2 hard boiled eggs, peeled and finely chopped
1 Tbsp. of capers, drained and finely chopped
2 Tbsp. of green olives pitted and finely chopped
1 tsp. of anchovy paste
2 Tbsp. of mayonnaise
1 tsp. of fresh lemon juice
8 anchovy fillets, cut lengthwise
Cut the top of the cherry tomatoes and, using a teaspoon, gently remove the seeds.
Drain the tuna, reserving the oil. Remove tuna from can with a fork and mix with eggs, capers and olives.
If necessary, add a little oil to moisten.
Mix the anchovy paste, mayonnaise and lemon juice, then add to the tuna mixture.
Stuff the tomatoes with the mixture and cover with a half anchovy fillet.
Refrigerate but avoid serving very cold.