Cut 1-1/2-inch diameter openings at the top of twelve medium-sized, ripe tomatoes. Using a small spoon, remove all seeds. Marinate tomatoes for 1 hour in French dressing. Remove tomatoes from marinade; dry on absorbent paper. Fill tomatoes with following mixture: 1 cup tuna, two diced hard-cooked eggs, 1 tbsp capers, and a little finely chopped parsley, chervil, and tarragon. Blend with mayonnaise to which mashed anchovy has been added. Refrigerate for 1 hour and serve.