Wash the tomatoes, cut the top off. Remove the flesh. Season tomatoes from inside with salt and pepper. Chop anchovy fillets finely. Drain tuna and chop up roughly
Mix cream cheese, crème fraîche, mustard and lemon juice. Season to taste with paprika, pepper and salt. Fold in tuna and anchovies at the end. Cover the cream and chill for about 30 minutes
Wash the chives, shake dry and cut into small rolls. Fold the chive rolls, except for 1 tablespoon, into the tuna cream and season again. Fill the tomatoes with the tuna fish cream and sprinkle with the remaining chives. Put the lid back on and serve immediately
Waiting time approx. 30 minutes