4 large tomatoes(or 4 small tomatoes and 2 grapefruits, halved with pulp removed)
50 g tin anchovies
1 cup tuna fish
4 hard-boiled eggs
1 cup mayonnaise
seasoning, a drop or two of tabasco
4 whole prawns
You need the large Maroc or Dutch Beef tomatoes for this. When these are not available, substitute grapefruit halves, reserving the grapefruit pulp for breakfast and adding four skinned, seeded and chopped tomatoes to the mixture.
Place the tomatoes stalk side down so that they sit firmly. Cut the lid from the other end and scoop out all the seeds. Drain the tinned anchovies and tuna fish. chop the anchovies and flake the tuna. peel and finely chop the onion. Shell and chop the eggs. Fold the anchovies, tuna, chopped onion and chopped hard-boiled eggs into the mayonnaise. Season with salt, pepper and tabasco. Pile back into the tomato cups and chill. Decorate with one whole prawn, a twist of lemon and a spring of watercress to each tomato.