Tuna Tomatoes

Preparation:

Preparation: Harden the eggs, leaving them to cook for 10 minutes from the start of boiling; then cool them under running water and peel them. Open the cherry tomatoes, removing a slice about two-thirds of the way up (keep the slices that will serve as a lid). Empty them, salt them lightly and place them upside down to make water. In the meantime, prepare the filling, drain the tuna from the conservation oil and pass it through the food processor together with the hard-boiled eggs. Collect the proceeds in a small bowl, add salt and pepper and distribute it among the prepared tomatoes, partially filling them. Finely chop together half a teaspoon of capers, after having rinsed them off the salt, 2 gherkins, an anchovy fillet and the leaves of a bunch of parsley. Mix the chopped mayonnaise and distribute the sauce obtained among the tomatoes, completing them, then close them with the "lids". Finally, arrange them on a suitable plate and serve them garnishing as desired.