Tomatoes à l'Antiboise

Rinse 100 g of white rice, and cook it in a pot of boiling water with 1/2 tbsp of coarse salt for about ten minutes.
Then rinse it with cold water, and let it cool down while draining.

In the meantime:
Rinse 4 large tomatoes.
Cut the top part of the tomatoes, hollow them out with a small spoon, and let the flesh drain.
Lightly salt the inside of the tomatoes with fine salt, and turn them over to let them drain.
Cut off the stalks from each cap.

Rinse and chop the leaves of 1/2 bunch of parsley.
Pit 16 olives and cut them in half.
Chop half of them.

Prepare the vinaigrette:
Mix 1 tsp. hot mustard with 1 tbsp. wine vinegar in a bowl.
Add 2 tbsp. olive oil and mix.

Remove the tuna from the can, discard the oil, and flake it with a fork.
In a bowl, mix the tuna, drained tomato flesh, cold or warm rice, parsley, chopped olives, and 1 tbsp. capers.
Then add the vinaigrette, taking care not to saturate the stuffing.
Taste and salt if necessary.

Dry the inside of the tomatoes with a paper towel.
Fill them with the stuffing.
Decorate with the remaining half olives.

Place a cap on each tomato, mixing the colors.
Replace the missing stalk with a sprig of parsley.

Choose tomatoes not too ripe so that they can be stuffed, but ripe enough because… they'll be eaten ! Provide a fork and a knife to the dinners.
These "crudités" with rice salad are a classic from the 60s, like the eggs mimosa or the celery remoulade. It is the raw counterpart of cooked stuffed tomatoes.
"Antiboise" because it contains many ingredients from the Antibes region: tomatoes, cappers, tuna…