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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Sausage stuffer for charcuterie, forcemeat preparations
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Sausage stuffer for charcuterie, forcemeat preparations
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Slice off the top quarter of each tomato. Use a small spoon to carefully scoop out and discard the interior pulp without piercing the tomato walls. Sprinkle the inside of each tomato with a pinch of salt, then turn the tomatoes upside down on a paper towel to drain. Put the tuna in a medium bowl, flaking it with your fingers or a fork. Fold in the parsley, scallions, olive oil, and lemon juice. Season with salt and pepper. Add the hard-boiled egg, mixing gently. Fill each tomato with some of the tuna salad. Drizzle the tomatoes with olive oil before serving.