Tuna Gruyère Tomatoes
Serves 2 | Prep 5 mins | Cook 20 mins
A simple but triumphant mid-week meal. Tuna, melted Gruyère and rosemary fuse together cased in beef tomatoes for a light, tasty dish. The red onion in the filling also gives you a nice crunchy texture against the tuna, cheese, and supple tomato.
If you take my serving suggestion of having black rice with carrots, green beans, and red cabbage alongside- you are about to chow down on some serious anti-oxidant action. A tablespoon of black rice has more antioxidants in it than that of blueberries. Carrots rich in Vitamin A is great for our skin and helping the liver flush out toxins.
also have studies showing reduced risk in lung, breast, and colon cancer when consumed regularly. We will also get antioxidants from green beans, rich in vitamin C, and beta-carotene, and the antioxidant mineral, manganese. 150g of cooked red cabbage will give you 79% vitamin K & 68% vitamin C of your daily requirements.
Tomatoes are full of beta carotenes which is really beneficial to our skin.
Tomatoes contain high vitamin C, and also vitamins A & K. They are helpful when needing to boost your immune system and also have anti-cancer properties. They also have a good supply of copper (good for immune system), and potassium (protects heart, blood pressure, and brain).
Any dark fruit or vegetable is going to be anti-oxidant rich, but with the red onion, it also contains a bioflavanoid called Quercetin. Quercetin has been found to contain anti : fungal / bacterial / inflammatory, and cancer fighting properties. One study suggests that half an onion a day could reduce the risk of stomach cancer by 50%. (SOURCE: http://www.healwithfood.org/health-benefits/eating-red-onions.php)
4 Beef tomatoes, tops removed and insides scooped out and discarded
1 Tin tuna in spring water
1 red onion, finely chopped
1 large sprig rosemary, finely chopped
60g Gruyère, grated
20g light mayo
Pinch of pepper
Heat your grill to a medium heat
1. Combine all the ingredients (except the tomatoes), in a bowl and mix well.
Stuff the de-seeded tomatoes with even amounts of filling.
Wrap each tomato loosely in an individual piece of foil. You want the top to still be exposed for when you put it under the grill.