Select and skin some small tomatoes the size of walnuts, and cut a slice from each in the region of the stalk. Squeeze out all the juice and seeds. Prepare a mince of tunny with oil, and add for every two ounces of the fish, half a tablespoonful of finely-chopped onion, a tablespoonful of chopped parsley, chervil, tarragon, and hard-boiled egg.

Thicken with a tablespoonful of thick mayonnaise; put it into a bag fitted with a smooth, medium-sized pipe, and garnish the tomatoes with the preparation, using enough of the latter to form a dome on each tomato.