Stuffed tomatoes with canned fish

               INGREDIENTS:

• 1 canned fish in oil
• 10 tomatoes
• 1-2 pcs onion
• 1 egg
• 1 bunch parsley
• 2-3 tablespoons mayonnaise
• tarragon
• salt

                  Preparation:

     Tomatoes are chosen to be strong, they cut cap and scrape gently with a spoon, then let it drain, with slits down. Boil the egg. Make a paste of canned fish and egg yolks, add the onion, parsley, egg white and chopped tarragon, mix well and fill the tomatoes. Place tomatoes in the refrigerator before serving.

    Garnish with mayonnaise and parsley.