Stuffed tomatoes with tuna pate Delamaris

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  • 5 or 6 large tomatoes
  • 1 can of Delamaris Tuna pate Premium 80 g
  • 2 boiled eggs
  • garlic and parsley to your own fancy
  • wine vinegar


Wash, scoop out, turn tomatoes and let the juice run out. Mix tuna pate, boiled eggs, finely minced garlic, parsley and a little wine vinegar. Add salt by your own taste. Fill the tomatoes. Serve with cheese.


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