Author Notes
A perfectly ripe summer tomato, creamy tuna-fish, fragrant rosemary & melty sharp cheese...yes, please. I was looking for an easy lunch 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. —we eat. happy.
Ingredients
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2
large vine-ripened tomatoes or beefsteak tomatoes, tops cut-off & fillings removed
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1
can of oil packed tuna-fish, drained
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1/4
cup red onion, diced
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1/4
cup Vegenaise
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1
TBL fresh rosemary, chopped
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sea salt & cracked pepper
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2-4
slices cheddar or gruyere cheese
Directions
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In a medium bowl, mix all the ingredients besides the tomatoes & cheese together.
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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). Place a slice or two of cheese on top (depending on how big the slices are).
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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. Season again with a little sea salt & pepper.
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