This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do." -Alton Brown
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.
Servings: 2 | Serving size: 1 side salad
Cooking time: 45 minutes
This recipe can easily be multiplied, but it does not make good leftovers once assembled. This recipe requires that you make Tapenade first.
|1 – 5 ounce can||no salt added tuna packed in water|
Place a large skillet in the oven and preheat the oven to 325°F.
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.
Serving size = 1 salad
Servings = 2
Amount Per Serving
|Calories 155||Calories from Fat 77|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat &lgt;1g||3%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 20%||Vitamin C 30%|
|Calcium 2%||Iron 6%|
|Vitamin K 12mcg||Potassium 296mg|