Spicy Panko Cod

Spicy Panko Cod
Serves 4

Necessity is the mother of invention. I know that I have cod. I know that I have gnocchi. What can I do with cod and gnocchi? I found a recipe on Life Takes Lemons and I was excited to try it. In all honestly, my husband was dubious at best. Fish AND gnocchi are not a winning combination for him. But I went ahead with it anyways. I have split up the two recipes into two different entries, making my own adjustments to what we cooked based on the original recipes, but they link to each other. Paired, they are Spicy Panko Cod with Lemony Asparagus Gnocchi. This meal was so delicious and filling! Even my cod and gnocchi disliking husband demanded we cook it again.

Ingredients

• 4  4oz pieces of Cod (frozen or fresh)
• 2 cups panko
• 1 TBSP paprika
• 1 TBSP garlic powder
• 1 TBSP pepper
• 2 TBSP chilli powder

Instructions

1. Mix dry ingredients together. 
2. Pat fish dry. 
3. Coat each filet evenly in mix. 
4. Saute fish on medium in canola oil until coating is golden brown and fish is flaky.  Remember not to flip the fish too many times.

Pair with Lemony Asparagus Gnocchi.

Refreshing Shrimp Salad

Refreshing Shrimp Salad
Serves 2-4 (depending on how you serve it)

This recipe was inspired by one I saw for a Shrimp Salad from Ina Garten. Her recipe is for an enormous amount of shrimp, so I tried to make adjustments. It was great on a roll  for lunch and could easily make 3-4 sandwiches. As a salad topping or alone, I'd say it would feed closer to two people. Depends on how you want to use it. It turned out to be incredibly refreshing and would do 

Ingredients
Boiled Shrimp

• 2 cups water
• 1.5 cups white wine vinegar
• 4 TBSP Old Bay with Lemon and Herb Seasoning
• 1/2 - 1 cup fresh lemon juice (about 1 large lemon juiced)
• 1 lbs uncooked medium-large shrimp in shell

Dressing

• 1/3 cup red onion minced
• 1 cup minced celery
• 1 TBSP fresh dill minced
• 2 TBSP pepper
• 1 TBSP horseradish
• 3/4 cup mayonnaise
• 1 TBSP ground stone mustard
• 1 TBSP white wine vinegar

Instructions

1. In a large pot, bring the water, white vinegar, lemon juice, and Old Bay Seasoning to boil. Add in shrimp. Cook them for 3-5 minutes, or until cooked through. Remove from pot and put aside to cool.
2. Combine the Dressing ingredients and stir.
3. In a separate bowl, put the peeled shrimp after cutting them in halves or thirds depending on size.
4. When shrimp are cooled and ready in the separate bowl, spoon your preferred amount of dressing over the shrimp. Mix one spoonful in before adding another to make sure the shrimp are thoroughly coated. 
5. Refrigerate, covered or in a tupperware container, for 30 minutes or more.
6. Serve over lettuce, as a sandwich or by itself.

Lemony Orzo with Tuna and Artichoke Hearts

Lemony Orzo with Tuna and Artichoke Hearts
Serves: 4

I found this recipe on FineCooking.com and thought it sounded good. Plus I had all the ingredients on hand already.I did not have sun-dried tomatoes, so I threw in some halved cherry tomatoes when I added the tuna. I also only had light tuna and not chunk white. For the wine I used a small bottle of Barefoot Chardonnay. It turned out delicious.

Ingredients

• Kosher salt  
• 1-1/2 cups dried orzo (about 9 oz.)  
• 1 Tbs. extra-virgin olive oil  
• 1 small yellow onion, finely chopped  
• Freshly ground black pepper  
• 1/3 cup dry vermouth or white wine  
• 1 14-oz. can artichoke hearts, drained and quartered  
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced  
• 1 5-oz. can water-packed solid white tuna, drained  
• 3 Tbs. sour cream  
• 3 Tbs. fresh lemon juice  
• 3 Tbs. coarsely chopped fresh basil  

Instructions

1. Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. 
3. Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. 
4. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.
5. Transfer the hot orzo to a large bowl and toss with the crème fraîche and lemon juice. 
6. Add the onion-artichoke mixture, 2 Tbs. of the basil, and salt and pepper to taste. Toss gently to combine. 
7. Spoon into bowls, garnish with the remaining 1 Tbs. basil, and serve.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 4; Protein (g): 23; Monounsaturated Fat (g): 5; Carbohydrates (g): 60; Polyunsaturated Fat (g): 1.5; Sodium (mg): 710; Cholesterol (mg): 25; Fiber (g): 4

Crab Egg Rolls

Crab Egg Rolls

This recipe was inspired by one from Emeril Lagasse on foodnetwork.com. My store did not have any wonton wraps, so I used egg roll wraps instead, which turned it into an egg roll, instead of a Fresh Crab Spring Roll. These turned out beyond delicious and I would definitely make them again.

Ingredients

• 2 ounces Chinese cellophane or glass noodles, cooked
• Sesame oil
• Soy Sauce
• 1 bunch of green onions, chopped into strips
• 8 egg roll wrappers (or just a package, depending on how much you fill them)
• 1 pound jumbo lump crab meat (imitation works well, too)
• 1/2 cup mayonnaise
• 4 teaspoons chili paste
• Salt and ground black pepper
• 1/2 cup julienne carrots
• 1/2 cup packed cilantro leaves
• Sweet Chili Sauce (for dipping)
• Vegetable Oil (or preferred frying oil)

Instructions

1. Cook the cellophane noodles by directions. It should say boil water, then remove from heat and let noodles sit in water until ready. Should only take 5-10 minutes, depending on how firm you want your noodles.
2. Once the noodles are done, spread them on a cookie sheet to dry and drain off as much water as possible. They will still retain moisture, which is ok. Spread 1 TBSP of Sesame Oil and 1 TBSP of Soy Sauce over the noodles and let them continue to sit.
3. Fill a high pot with enough oil to cover your egg rolls (so about 3-5 inches). Heat on almost high (so 8-9 on the nob) until a test piece of egg roll covering crisps.
4. In a bowl, mix the crab, mayonnaise, chili paste, and salt and pepper. It should be a thin coating on the crab.
5. Make sure your carrots of thin and the proper length of the egg roll. Then cut thin strips of the green onions so that they fit in the egg roll. Halve the green tops, quarter the whiter bottoms.
6. Form an assembly line of your ingredients. First the cellophane noodles, then the crab, then the carrots and onions and lastly some of the parsley (just add as is to the roll).
7. Have your egg roll wrapper face you like a diamond. About an inch from the corner closest to you, lay some of the cellophane noodles, then 1 tsp or 1.5 tsp of the crab mixture, then layer or vegetables and herbs. Take the corner closest to you and roll/fold it over the mixture. Then fold in the left and right sides and roll to the other corner. Use a little dip of water to close the flap if just rolling it does not.
8. Test the oil with an imperfect piece of egg roll. When ready, put 1-2 egg rolls in at a time and watch them. Cook for about 5 minutes or until a deep golden brown on all sides. 
9. Take out and put on a paper towel to soak up any leftover oil. 
10. Serve with a dipping sauce of your choice. A Peanut Sauce or a Sweet Thai Chili Sauce.

Storage: a Tupperware or other airtight container. Keeps for about 5 days.

Sainsbury's Experiment Night 5

Apparently I had been saying I was cooking the wrong thing tonight. I thought the prawns were int he spinach pasta bake! My bad. Tonight is the Penne with Prawns and Courgettes. The current standing for the week on meals is 3/4.

Penne with Prawns and Courgettes
Serves: 4

Per Serving:440cals; 10g fat

Ingredients
350g Dried penne
3 tbsp Olive oil
2 Courgettes, trimmed and cut into batons
2 Garlic cloves fat, peeled and finely chopped
1 Red chilli, deseeded and finely chopped
1 glass Dry white wine
1 x 220g pack Cooked large king prawns
½ Lemon zest grated
a handful of Flat-leaf parsley leaves, chopped

Method
1. Bring a large pan of salted water to the boil and cook the penne according to pack instructions.
2. Meanwhile, heat the oil, add the courgettes and cook for 4-5 minutes until softened and golden, stirring in the garlic and chilli for the final 2 minutes.
3. Next, add the wine and prawns, bring to the boil and simmer for a few minutes.
4. Drain the pasta and toss with the prawn mixture, lemon zest and parsley.
5. Season to taste.

Tonight was another hit! Ray speculated that pork would go well, because of the citrus and that was when I told him that instead of zesting, I added lemon juice. It created an absolutely delicious sauce which went remarkeably well with the pasta and vegetables. We will definitely be making this again. That's 4/5 for the Sainsbury's experiment, with only one dish left for tomorrow night, which should also yield leftovers for a mix-n-match dinner evening Monday night.

As for it making 4 servings, I have to disagree. Maybe 4 servings for 4 children, but this hardly made a large frying pan full. I guess it depends on how much pasta you add. We didn't have a huge pan to add a ton of pasta. So if you have more people, portion your pasta accordingly. I'd just cook a whole pack and save the cooked pasta for a pasta salad lunch the next day.

Sainsbury's Experiment Night 2

Tonight we made our second dinner from my Sainsbury's shopping experiment. I chose to make the Prawn, Avocado, Lime and Chilli Noodles dish. I was a little unsure about this dish, mostly for Ray, because he doesn't like avocado very much, but it had hints of oriental noodle flavors that I have played around with in the past. My only personal concern was for the rice noodles, which I struggle with cooking.

Prawn, Avocado, Lime and Chilli Noodles

Ingredients
60g (2½oz)Thai rice noodles
2 large avocado
2 large red chillies
2 limes, zest and juice
1 pinch of sugar
2 tbsp Toasted sesame oil
1 handful Frozen Soya beans, defrosted
1 x 220g pack Cooked jumbo king prawns
3 tbsp Chopped fresh coriander
2 tbsp Chopped fresh mint
2 tbsp Chopped peanuts

Method
1. Soak the rice noodles in boiling water for 3-4 minutes, drain and rinse in cold water, then leave to cool.
2. Peel and chop the avocado, and finely chop the chillies, removing the seeds. Toss the lime zest and juice in a bowl with the chillies, sugar, sesame oil, avocado, soya beans and a pinch of salt.
3. Add the prawns to the bowl with the herbs and noodles.
4. Toss together and serve in bowls, scattered with the peanuts.

Serves: 2
Per Serving:602cals, 38.8g fat, of which 7.1g saturated fat; 31.5g carbohydrate; 31g protein; 1g added sugar; 0.6g salt; 6.1g fiber

Tonight's dish was almost a miss. I originally forgot the pinch of sugar and my portion had a few too many soya beans. I ended up cooking the shrimp in some garlic and a little bit of butter before adding, which really helped enhance the dish. I have no pictures, because I thought the dish would not be a re-do, but Ray ended up enjoying and we're going to try to make it again at a later date. It was very easy to make and very filling, because of the vegetables.

My Sainsbury's Experiment

I did something crazy today, which was simply on a whim, but I was so taken by the idea, that I couldn't help myself. I was trying to purchase something on Sainsburys.com, but I didn't spend £40, so it wouldn't let me order it. So I was bouncing through recipes (those Fiver recipes that Sainsburys boasts about) and I found some great ideas. And as I looked at them, I noticed you could order the groceries online. You could hit the "order ingredients" and it would take you to a page where you could order all of the ingredients! I was blown away. I ended up picking 6 meals and ordering the ingredients. Some even shared similar ingredients, which allowed me to only purchase some items once. I did notice that sometimes some items weren't listed and I had to hunt them down and add them myself, but that's okay.

So when I did the math, minus the 4 silly cheap items I bought and the £3.50 delivery fee, £42.50 for 6 meals. That's £7 a meal, most of which will have leftovers for the following day (don't do the conversion, because its not applicable to you if you aren't paying according to the living standards of here)! I think that's absolutely brilliant! So here are the recipes from Sainsbury's that I'll be trying:

Chorizo and pasta hot pot
Serves: 4
Prep time: 10 minutes
Cooking Time: 30 minutes

Ingredients
100g pack Spanish chorizo
2onions
390g carton chopped tomatoes
250g pack conchigliette
400gWhite farmhouse loaf

Method
Heat 1 tablespoon olive oil in a large pot or saucepan and add 2 onions, peeled and roughly chopped. Add 1 x 100g pack Spanish chorizo, with each slice halved, and fry until crispy.
Add 1 x 390g carton chopped tomatoes and stir in 120g conchigliette.
Add 1 liter vegetable stock, made with 1 stock cube, and simmer for 15 minutes.
Add a handful of frozen peas and cook for another 5 minutes, until the pasta is tender and the peas are cooked.
Serve in large bowls with chunks of bread on the side

Spinach and ricotta pasta bake
Serves: 3
Per Serving: 546 kcal, 22.7g protein, 28.2g fat, of which 16.8g saturated fat, 53.7g carbohydrate, 0g added sugars, 4.0g fiber and 1.0g salt

Ingredients
50g Butter
A bunch of Spring onions, finely sliced
250g Frozen chopped spinach, thawed
200g Dried penne or fusilli pasta
A generous grating Nutmeg
30g Freshly grated grana padano
250g Ricotta

Method
Heat 40g butter in a pan, add the spring onions and cook for 2 minutes.
Squeeze excess water from the spinach and add to the pan. Leave over a low heat to absorb the butter.
Cook the pasta according to pack instructions.
Season the spinach and onions with salt, black pepper and nutmeg.
Add 20g grana padano.
Drain the pasta and tip into the spinach.
Stir in the ricotta mixture and spoon into a buttered dish.
Scatter with the rest of the grana padano.
Melt the remaining butter, trickle over, place under the grill and heat until golden.

Thai burgers
Per Serving: 376kcal, 41.3g protein, 11.4g fat, of which 2.8g saturated fat, 28.9g carbohydrate, 0g added sugars, 1.6g fiber and 1.2g salt

Ingredients
500gTurkey mince
1 bunch Spring onions, finely sliced
1½ tbsp Thai green or red curry paste
½ x 25g pack Coriander, chopped
a little Sunflower oil, for frying
4Crusty white round rolls
½ Round lettuce

Method
In a bowl, mix the turkey mince, spring onions, curry paste and coriander together until well combined.
Season and shape into 4 burgers, about 2cm thick.
Heat a little oil in a large, nonstick frying pan and cook the burgers over a medium heat for about 6 minutes on each side or until cooked through.
Halve the rolls and fill with lettuce leaves and a burger.

Penne with prawns and courgettes
Serves: 4
Per Serving:440cals; 10g fat

Ingredients
350g Dried penne
3 tbsp Olive oil
2 Courgettes, trimmed and cut into batons
2 Garlic cloves fat, peeled and finely chopped
1 Red chilli, deseeded and finely chopped
1 glass Dry white wine
1 x 220g pack Cooked large king prawns
½ Lemon zest grated
a handful of Flat-leaf parsley leaves, chopped

Method
Bring a large pan of salted water to the boil and cook the penne according to pack instructions.
Meanwhile, heat the oil, add the courgettes and cook for 4-5 minutes until softened and golden, stirring in the garlic and chilli for the final 2 minutes.
Next, add the wine and prawns, bring to the boil and simmer for a few minutes.
Drain the pasta and toss with the prawn mixture, lemon zest and parsley.
Season to taste.

Prawn, Avocado, Lime and Chilli Noodles
Serves: 2
Per Serving: 602cals, 38.8g fat, of which 7.1g saturated fat; 31.5g carbohydrate; 31g protein; 1g added sugar; 0.6g salt; 6.1g fiber

Ingredients
60g (2½oz) Thai rice noodles
1 large avocado
1 large avocado
2 large red chillies
2 limes, zest and juice
1 pinch of sugar
2 tbsp Toasted sesame oil
1 handful Frozen Soya beans, defrosted
1 x 220g pack Cooked jumbo king prawns
3 tbsp Chopped fresh coriander
2 tbsp Chopped fresh mint
2 tbsp Chopped peanuts

Method
Soak the rice noodles in boiling water for 3-4 minutes, drain and rinse in cold water, then leave to cool.
Peel and chop the avocado, and finely chop the chilies, removing the seeds. Toss the lime zest and juice in a bowl with the chilies, sugar, sesame oil, avocado, soya beans and a pinch of salt.
Add the prawns to the bowl with the herbs and noodles.
Toss together and serve in bowls, scattered with the peanuts.

Jerk chicken with coconut bean rice
Serves: 4

Ingredients
200g Long grain rice
1 x 410g tin Black-eye beans
1 x 400ml tin Coconut milk
8 Chicken thighs
1½ tbsp Jerk seasoning mixed with 1 tablespoon sugar
1 tbsp Vegetable oil
2 Medium onions, peeled and sliced
1 Zest and juice of lime

Method
Preheat the oven to 220°C, fan 200°C, gas 7.
Bring a pan of water to the boil, and simmer the rice for 10 minutes.
Drain, return to the pan with the black-eye beans and their juice and the coconut milk.
Simmer for 5-7 minutes until cooked through.
Toss the chicken thighs with the jerk seasoning mix and the oil.
Fry over a high heat for 3 minutes in a large ovenproof frying pan.
Add the sliced onions to the pan, lift the chicken on top, fry for 2 minutes, place in the oven and roast for 15 minutes until cooked through
Serve on the coconut bean rice sprinkled with lime zest and juice

My delivery is on Tuesday, the same day as my fruit and veg delivery from Damhead, so I hope to incorporate the two. EXCITEMENT!!!!

Damhead Organic Deliveries Week 1

We got our first Organic Fruit and Veg box delivered on Tuesday from Damhead farms. Here is a breakdown of what we got:

Small Fruit Bag (23 fruit items 9.80pounds/0.41p an item)
4 oranges
5 bananas
7 apples
4 plums
3 pears

Small Fruit & Veg Box (43 total items 10pounds/0.23p an item)
2 oranges
5 bananas
5 apples
1 courgette
3 leeks
2 little lettuce heads
3 tomatoes
4 parsnips
1 rutabaga
4 carrots
4 small onions
8 potatoes (various sizes)

By Satuday, November 1st, we have already gone through almost everything. Here is what we have left:

4 oranges, 2 bananas, 6 apples, 4 plums, 1 pear, and 1 courgette.

We only ate out once since the delivery. The fruit we didn’t do anything special with. A recipe came with the bag of Fruit and Veg, but we didn’t find it until we were cleaning out the bag to return it. It was for Winter Vegetable Minestrone Soup. I hope to cook it, as it looks very delicious and hearty. Here are some of the recipes I made with the items we received:

Parsnip, Carrot, and Potato Pancakes
(Makes 10 medium pancakes)
2 parsnip
2 carrots
3 potatoes
2 onions
1 cup all purpose flower
3 eggs
Salt and Pepper
Butter or Olive Oil for cooking

1. Peel and shred parsnips, carrots, and potatoes. Dice the onion.

2. In a bowl, at 1 cup all purpose flour and 3 eggs (pre-whisk the eggs before adding). Add salt and pepper as you prefer.

3. In a hot pan, add the butter/olive oil and start spooning in mixture to make little pancakes. Cook through on one side and then flip to cook the over side.

4. Lightly salt when you take them out of the pan. Serve with apple sauce, sour cream or ketchup, as you prefer!


Parsnip, Carrot, Rutabaga and Leek Cream Soup
(Serves 3-4)
2 parsnip (peeled and diced)
2 carrot (peeled and diced)
1 rutabaga (peeled and diced)
2 leek (cleaned, chopped, don’t use dark green area)
2 Knorr Vegetable Cubes
8 cups water
1 cup heavy cream

1. Heat the water and Vegetable Cubes to boiling.

2. Add the parsnips, carrots, rutabaga, and leeks. Cook until tender.

3. Drain, saving broth, and put into food processors. Blend until smooth, adding liquid. Put through a fine strainer if you want it really smooth, but otherwise it’ll have a few lumps.

4. Put back into pot and add 1 cup heavy cream. Stir. Add salt and pepper to taste.

Oriental Lettuce Cup
(Serves 2-3)
2 heads lettuce (tiny cups)
2 pound ground beef
2 TBSP Chinese 5 Spice
3 eggs
1 tsp soy sauce
1 tsp diced garlic
1 jar Housin Sauce

1. Cook the ground beef in a pan with the Chinese 5 Spice. Drain off grease and set aside.

2. Mix three eggs in a bowl with soy sauce and diced garlic. Salt and pepper as preferred. Put 2 TBSP butter or margarine in a pan and scramble the eggs while they cook in the pan until light and fluffy and cooked as you prefer.

3. Lay out the lettuce slices, so that they appear like little cups. Make sure they’re dry.

4. Lay some of the egg on the lettuce. Then cover it with the ground beef. Add a tsp of housing sauce over the top. Wrap and eat.


Potato and Leek Cream Soup
(serves 2)
4 potatoes (skinned and diced)
2 leeks (chopped, don’t use the dark green part)
3/4 cup double cream (heavy cream)
2 Knorr Chicken Cubes
6 cups water

1. Heat up the water and chicken cubes. Put in the diced potatoes and leeks.

2. Cook until extremely tender. Drain and save the broth.

3. Put the potatoes and leeks in a food processor with 1 cup of the broth from the cooking. Puree until smooth. Add more liquid as needed.

4. Then pour back in pan and add 3/4 cup double cream and mix thoroughly on very low heat until fully combined. It should be a very smooth, thin cream soup.

Tuna and Potato Bake
(serves 2)
4 potatoes (skinned and diced)
3 tomatoes (+4 non-organic tomatoes)
2 small onions (diced)
1 cup light mayonnaise
1 tsp yellow, spicy mustard
1 cup shredded mozzarella
1 can preferred tuna (drained)
Salt and pepper

1. Roast Tomatoes in halves and then chop into quarters. Dice small onions and cook them in a pan with a little extra virgin olive oil until slightly soft. Skin and dice potatoes and cook them in water under soft.

2. Let the tomatoes and onions cool. When cool, add mayonnaise, mustard, and tuna.

3. Drain potatoes and spread on the bottom of a small baking dish. Let cool slightly. Salt and pepper. Pour tuna mixture over the potatoes. Sprinkle grated cheese on top.

4. Put under broiler for 15 minutes or until cheese is melted and slightly brown. Serve.


Next week we’re debating over what box we want to get. We like the amount of fruit, but we want more veg, I think. There was a salad bag they had listed which gives us peppers and things. We’re actually discussing testing the Large Fruit and Veg box which seems to have everything and will probably give us the amounts we want, since we do cook at home pretty much every night.

As of week one, I think it was really great. I’m worried about how soup seems to be the primary recipe to work with having so many vegetables. So I have a lot of research to do to try to find out how to expand what I can cook, because Ray does not like having soup every single day, despite it being winter. I can't wait to see what next Tuesday will bring.

Creamy Tuna and Pasta

Creamy Tuna and Pasta

Ray and I made this a month or two ago and I found it when going through my recipes that I hadn't posted. I got it off of the Sainsbury's website and it turned out really delicious.

Serves: 4
Prep time: 5 minutes
Cooking time: 10 minutes
Nutrition per serving: 452 calories, 25g fat (of which saturated fat 9g), 0.69g salt, 3g sugar

INGREDIENTS:
200g pasta (we used penne)
2 tablespoons extra virgin olive oil
2 shallots, chopped (or an onion if you can't find shallots)
1 green pepper, deseeded and chopped
100g mushrooms, chopped (didn't add because I am allergic)
185g can tuna, drained
3 tablespoons double cream
freshly ground black pepper

1. Cook the pasta in plenty of boiling water, according to the pack instructions.

2. Meanwhile, heat the oil in a small frying pan and cook the shallots and green pepper until soft. Add the mushrooms and cook for 2-3 minutes more.

3. Stir in the tuna and cream and heat through. Season to taste.

4. Drain the pasta and toss with the tuna sauce.

Tasty Tuna Tomatoes

Tasty Tuna Tomatoes

1 can tuna (use the pinkish tuna, not the high quality white albacore tuna)
2 TBSP mayo (or light mayo)

1 TBSP whole grain mustard

1 tsp brown sauce (or steak sauce)

1/2 tsp salt

1/2 tsp pepper

4 small tomatoes or 2 normal sized tomatoes

2 slices medium cheddar (light preferred)

Mix the can of tuna with the mayo, mustard, brown sauce, salt and pepper.

Halve the tomatoes and hollow them out. Fill each tomato with tuna.

Place them in a baking dish and put 1/4 slice of cheese on each (if small tomatoes you’ll have 8 halves). If you use the larger tomatoes, cut the pieces of cheese in half like a triangle and place 1/2 a slice of cheese on each tomato.

Bake them in the oven on 350 degrees (of 250 on UK ovens) until the tomato is slightly tender. Make sure you keep them on the rack away from the top of the oven. You should cook them for maybe 10 minutes. Then turn your broiler on when the tomato is tender and just bake the cheese for a few second until it browns just a tad.

Take them out, let them cool for 1-2 minutes and serve.

Note: the tomatoes we use here are about 2inx2in.

(serves 1-2)