Monday, October 10, 2011

Simple Tuna Salad Stuffed Tomatoes

From Kristi's Kitchen


6 oz. of olive oil packed yellowfin tuna
1/4 c. grapeseed oil vegenaise
1 1/2 tsp. coconut palm crystals
1 green onion, chopped
Sea salt & Pepper to taste


-Combine all ingredients and set aside
-Slice to large tomatoes into wedges so that they fan out like a flower
-Season the tomato generously with sea salt and pepper
-Position a piece of butter lettuce on top of the tomato
-Scoop half of the tuna mixture onto each lettuce covered tomato flower

Serve with a side of Roasted Asparagus and Wasa rye crackers

Roasted Asparagus
From Kristi's Kitchen


Whole, trimmed asparagus -quantity of your choice
Olive oil
Sea Salt


-Preheat oven to 400 degrees
-Lay trimmed asparagus onto lipped baking sheet
-Drizzle with olive oil
-Sprinkle generously with salt and pepper
-Toss to coat all spears
-Roast in preheated oven for 15-20 minutes depending on the size of your asparagus

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