31 July 2012

my new favorite summer lunch. {grain-free & dairy-free}

31 July 2012

A perfectly ripe summer tomato, creamy tuna-fish, fragrant rosemary & melty sharp cheese...yes, please. As many of you know, I am very fond of a dope tuna-fish melt. This time around, I was looking for something without...bread. What better to replace bread with, than a summer gem. This was darn tasty & super simple--my favorite! Try this one for a small lunch get-together. The tomatoes would look so cute all lined up on a platter, sprinkled with some chopped rosemary. 

P.S. I finally got out to see Moonrise Kingdom last night. Very cute summer flick. The costumes were amazing & the sets gorgeous--as always with Wes Anderson films. 

tuna-fish stuffed tomato melt.
serves 2

2 large vine-ripened tomatoes or beefsteak tomatoes, tops cut-off & fillings removed (keep the filling for eggs or to toss on some pasta) = I used a grapefruit cutter/slicer for this, but a knife & a spoon would work fine.

1 can of oil packed tuna-fish, drained
1/4 cup red onion, diced
1/4 cup Vegenaise
1 TBL fresh rosemary, chopped
sea salt & cracked pepper
2-4 slices cheddar or gruyere cheese
  1. In a medium bowl, mix all the ingredients besides the cheese together. 
  2. Preheat the broiler on high. Fill the tomatoes with the tuna-fish mixture (enough for the tuna-fish to come up over the top of the tomato).
  3. Place a slice or two of cheese on top (depending on how big the slices are). 
  4. Place each of the tomatoes in some tinfoil & kind of mold the tinfoil around the tomato & put them directly under the broiler for about 4 minutes. Once the cheese is bubbly, melted & starting to turn golden take the tomatoes out. 
  5. Season again with a little sea salt & pepper.

happy eatings & cheers!

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