When Greg’s working in the garden or tending the smoker all day, I like to whip us up something fun for lunch. It’s never too fancy, maybe quesadillas with leftover grilled vegetables or, hmm, OK that’s pretty much my specialty. But I did concoct these with some tomatoes from our garden. This makes a nice lunch for two. Double as needed.
- 2 good sized tomatoes (sliced in half, seeds removed)
- 2 cans tuna in oil (reserve oil from one, if you only have water packed add 1 tbsp olive oil)
- 2 tbsp breadcrumbs
- 1 tbsp Dijon mustard
- 1/4 cup Romano
- 1 tbsp salted capers
- ground black pepper to taste
- four slices melting cheese (we like cheddar)
Mix ingredients together and divide between four tomato halves. Top each with a slice of cheese and place in a lightly oiled pan. Put in the broiler until cheese is melted. You can cook a bit longer if you want the tomato to roast, but be careful not to overcook.