Herbed Tuna in Heirloom Tomatoes

I could sit down with a good cookbook like a good novel. A nice night in, to me, is poring over a new cookbook, imagining each step of each recipe, and picturing the delicious finished product. It’s basically the equivalent of fantasy fiction for cooks.

With a fairly large collection of cookbooks (plus compulsively checking them out from the library, as I do) there are always those recipes I bookmark during my perusing and think, I’ll make that eventually. But time goes by, I find new and exciting ideas on Pinterest, and sometimes things I think I’ll make fall by the wayside.

These Herbed Tuna in Heirloom Tomatoes are one such recipe.

For years I’ve been a fan of Real Simple’s line of cookbooks, and this recipe called out to me from Meals Made Easy as long ago as–dare I admit it–2009. I thought it looked healthy, easy, and bit unique. I mean, how often do you put fish in a tomato? Sounds kinda weird…but not in a bad way. Plus, I find the idea of food as its own serving container ADORABLE and kind of a genius way to minimize on doing dishes.

The thing is, though, heirloom tomatoes are only in season so often. And even when they are, I usually pass them by in the grocery store, thinking they’re just a little too fabulous for me. They’re the fine china of vegetables: Fancy and gorgeous, but really? For everyday?

You know what, though? Yes! Why NOT splurge on something as healthy (not to mention gorgeous) as heirloom tomatoes? I picked up these multi-colored models yesterday determined to finally put fish in a dang tomato!

The results were worth the wait. (Of ten years, haha.) I really enjoyed not only the process of stuffing these heirlooms for unique presentation, but also the fun of eating them. The tuna mixture is flavored with a Mediterranean profile of lemon juice, olive oil, capers, parsley, and pepper, but could be played with any way you like. Plus, if you have dietary restrictions like gluten-free or dairy-free, these fit the bill.

Give them a try for a tasty, healthy, seasonal summer lunch!



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Herbed Tuna in Heirloom Tomatoes
This light and healthy Mediterranean-flavored lunch is a fun way to soak up the flavors of summer!
Instructions
  1. Using a paring knife, slice a circle in the top of each tomato. Scoop the flesh out of tomatoes, leaving about a 1/4 inch-thick tomato "shell." Drain any excess water out of the flesh you've scooped and dice it into 1/4 to 1/2-inch pieces.
  2. Place diced tomato in a mixing bowl. Add all remaining ingredients and mix to combine.
  3. Scoop the mixture into your tomato shells and serve.
Recipe Notes

Adapted from Real Simple.

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Mediterranean Baked Eggs With Croutons and Tomatoes

Do you eat eggs at dinner?

Though I almost never eat eggs at breakfast–I’m more of a grains gal to start my day–I am weirdly, unaccountably loyal to them at dinner. I suppose it’s partly because I grew up eating dinner quiches on a regular basis, but partly because eggs have so much going for them. They’re cheap, first of all, and relatively easy to purchase locally. Then there are all their nutrition benefits. With 6 grams of protein, a sizable dose of vitamins D and B12, and only around 70 calories, a single egg packs plenty of nutrition.

Also, the health concerns that used to plague most consumers about eating too many eggs have been shown to be largely unfounded. Whereas in decades gone by, the medical establishment believed that high intake of dietary cholesterol led to high blood cholesterol, we now know that saturated fat and fiber play a far more important role in blood cholesterol levels. So the days of avoiding eggs for the sake of your HDL and LDL are past.

Which is really good news for this amazing Mediterranean Baked Eggs with Croutons and Tomatoes.

This delightful breakfast-lunch-or-dinner dish comes from America’s Test Kitchen’s Complete Mediterranean Cookbook, a fabulous resource I’ve been working my way through since receiving it for my last birthday. If you like Mediterranean flavors (or dig the health perks of a Mediterranean diet), you’re going to love this unique combination of crunchy croutons, garlic-herb roasted tomatoes, tangy feta, and baked eggs. Something about the match of blistered, tender tomatoes against the crunch of croutons and the heft of the eggs has made this one of my new favorite meals.

Made step-wise by baking the croutons and tomatoes at the same time, assembling, and baking again, this recipe may look slightly daunting at first, but ultimately is quite simple once you get the hang of it. Plus, the baking time involved gives you a few extra minutes to toss a light salad–True Food Kitchen’s Kale Salad, perhaps?–to complete the picture of an unforgettable Mediterranean-style meal.

Bring on the eggs for dinner!


Print Recipe
Mediterranean Baked Eggs With Croutons and Tomatoes
A breakfast-lunch-or-dinner standout full of Mediterranean flavor: crunchy croutons, garlic-herb roasted tomatoes, tangy feta, and baked eggs--yum!
Instructions
  1. Preheat oven to 450 degrees. In a large bowl, toss the bread chunks with 2 Tbsp. olive oil and salt and pepper to taste. Grease a 9 x 13 inch baking dish and spread the bread into it in an even layer. Set aside.
  2. In the same large bowl, whisk together 1 1/2 Tbsp. olive oil, minced garlic, oregano, tomato paste, sugar, salt, and pepper. Add cherry tomatoes and stir to coat. Spread evenly on a baking sheet lined with parchment paper, pouring any additional olive oil mixture over tomatoes.
  3. Place both the dish of croutons and the baking sheet of tomatoes in the oven. Bake the croutons for 10 minutes and the tomatoes for 20 minutes.
  4. Once both tomatoes and croutons have baked, pour tomatoes over the croutons and gently stir together, adding an additional 1 Tbsp. olive oil. Using a large spoon, make six shallow indentations in the mixture. Crack one egg into each indentation. Season with salt and pepper. Return the baking dish to the oven for another 12 minutes or until eggs are just set.
  5. Let cool for about 5 minutes, then sprinkle crumbled feta over the top and serve.
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Naan-chos with Gazpacho Salsa

In a perfect world, every culture would have its own version of nachos. I can see it now: German nachos with a crispy potato base and sausage crumbles on top, Indian nachos with lentil crackers and chicken tikka masala… the list goes on. But since we don’t live in a perfect world, sometimes you have to take matters into your own hands, nacho-wise.

Since I’m such a fan of the Mediterranean diet, and that region doesn’t exactly have its own native nachos, I’ve been meaning to make something like these “naanchos” for ages, especially after coming across Rachael Ray’s version years ago. I’m so glad I did! These made the perfect light lunch for my day off yesterday.

With a naan flatbread base, hummus swirl, and gazpacho-flavored salsa, this twist on the usual nachos takes your tastebuds on a tour around the Mediterranean. The gazpacho salsa on top (a riff on my regular gazpacho), is a refreshing pico de gallo-style dip, with manly chunks of red pepper, tomato, and cucumber. Put together with chewy flatbread, cool hummus, and salty feta, I could also see this combo serving as a unique appetizer for entertaining or a nutrient-packed afternoon snack.

Like their namesake, these naancho nachos might just make you go…

 


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Naan-chos with Gazpacho Salsa
Nachos with a healthy Mediterranean twist!
Instructions
  1. Make the gazpacho salsa: Place garlic cloves in the bowl of a food processor fitted with a chopping blade. Process for a few seconds until garlic is minced. Add the chunks of cucumber, tomatoes, red pepper, and red onion and process another few seconds until the mixture reaches a pico de gallo consistency.
  2. Pour the mixture into a large bowl. Stir in olive oil, white wine vinegar, salt, and pepper. Set aside.
  3. Toast the naan in a toaster/toaster oven. Spread with a layer of hummus, then slice into wedges.
  4. Place wedges on a serving dish. Top with gazpacho salsa and sprinkle with crumbled feta. Serve immediately, and store any extra salsa tightly covered in the fridge.
Recipe Notes

A Love Letter to Food Original Recipe.

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Lemony Green Beans with Almonds and Feta

Three ways you know you’ve found the best green bean recipe ever:

  1. You make it more than once.
  2. When you serve it at Thanksgiving, it disappears to the last bean.
  3. You actually sneak it out of the fridge to snack on it at night.

Or, perhaps all of the above…because all of these things have been true in our household with these Lemony Green Beans with Almonds and Feta. Who’da thunk a green bean side dish could be so appealing?

I featured this recipe on A Love Letter to Food’s Facebook page during my annual Healthy Thanksgiving Countdown as an alternative to the usual green bean casserole. To take my own advice, I decided to make it for the Thanksgiving dinner we attended with friends. It turned out better than I could have hoped, the beans pan-steamed to crispy crunachability and the feta and toasted almonds soaking up the lemony, garlicky dressing. When everyone was served at dinner, nary a bean was left.

On the heels of this success, I served this again at Christmas dinner. Even my 6-year-old fought me to eat the leftovers–cold. That’s a good sign.

Is it weird that eating this makes me think of the Gollum quote from The Hobbit:

“Is it nice, my preciousss? Is it juicy? Is it scrumptiously crunchable?”

Because yes, it is. And that beats green bean casserole any day, if you ask me.

 


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Lemony Green Beans with Almonds and Feta
Crisp-tender green beans tossed with a lemony dressing and sprinkled with toasted almonds and feta make an incredible side dish!
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Instructions
  1. Toast the almonds one of two ways: either bake them for 3 minutes at 325 degrees or heat a large skillet over medium heat and cook almonds, stirring occasionally, until toasted. Set aside.
  2. Heat a large skillet over medium heat, then add green beans, water, and 1/4 tsp. salt. Cover and cook 7-10 minutes, stirring periodically. Uncover and increase heat to medium-high. Continue to cook another 3-5 minutes or until water has evaporated and beans are crisp-tender and bright green. Remove from heat.
  3. Meanwhile, make the dressing: whisk together olive oil, dijon, lemon juice, garlic, red pepper flaked, and black pepper.
  4. When beans are done cooking, toss with toasted almonds, lemon dressing, and half the feta. Spread on a platter or serving dish and sprinkle with remaining feta. Serve immediately.
Recipe Notes

Adapted from Cookie and Kate.

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Roasted Chickpea Pitas

I think if I were a chickpea, I wouldn’t be very happy. Poor chickpeas. They’re always getting mashed, pounded, and ground up for things like hummus and falafel, or playing second fiddle as a side dish to meat. It’s rare that you eat anything in which chickpeas in their whole, unadulterated form take center stage. Can’t we give these little guys their time to shine?

Why yes, we can, in the form of Roasted Chickpea Pitas!

This tasty vegetarian Mediterranean meal features whole chickpeas roasted in a piquant blend of seasonings and paired with caramelized red onions. Finished off with some spinach, tomato, and creamy tzatziki sauce in a whole wheat pita, it’s a super healthy choice for dinner or a one-dish lunch. Every time I eat it, even without adding a side, it keeps me full for hours–probably because of all the “good carbs” found in the whole wheat and beans. Plus, chickpeas contain plenty of protein and even a little unsaturated fat. Can you really go wrong by adding more of them to your diet?

So if I were a chickpea, I’d like to think I’d approve of this recipe (even though I’d have to be roasted in a 400 degree oven). Worth it.


Print Recipe
Roasted Chickpea Pitas
Spiced roasted chickpeas and cool tzatziki sauce make a hearty filling in these pitas.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For the roasted chickpeas:
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For the roasted chickpeas:
Instructions
Make the chickpea filling:
  1. Preheat oven to 400 degrees and spray a large baking sheet with cooking spray.
  2. In a large bowl, stir together chickpeas and sliced red onions. Pour olive oil and all spices over the mixture, stir to toss, and spread on the prepared baking sheet. Bake 20 minutes, stirring once halfway through baking.
Make the tzatziki sauce:
  1. Meanwhile, make the tzatziki sauce by combining all ingredients in a small bowl.
Assemble the pitas:
  1. Assemble the pitas by filling them with the chickpea mixture, tzatziki sauce, spinach, tomato, and/or feta.
Recipe Notes

Inspired by Live Eat Learn.

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