Tuna and Tomato with Tapenade
Servings
2Serving size
1 side saladThis recipe can easily be multiplied, but it does not make good leftovers once assembled. This recipe requires that you make Tapenade first.
Ingredients
| 2 medium whole (2-3/5 inch dia) Tomatoes |
| 4 Tbsp. Tapenade |
| 1 can Canned no-salt added tuna fish in water (drained) |
Instructions
Slice the tomatoes in half lengthwise from the stem end downward. Slice the tomato at the stem on an angle to notch out the tough area around the stem.
Place the tomatoes in the oven cut side up.
Roast for 25 minutes.
Spread the tapenade on top of the tomatoes and roast for another 10 minutes.
Remove from the oven and let cool slightly.
Top with the tuna and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Sometimes simple is best. You might not think that a dish of tomato, tuna and tapenade would be much of anything, but this simple dish is at once sweet, salty, savory, and tart. This dish is great served warm right out of the oven, but you can chill the tomatoes after roasting and serve this cold.