Quick Meal with Canned Tuna, Cheese and Tomato


4 cups packed, pre-washed baby spinach
4 large field tomatoes, halved crosswise, seeds scooped out to create bowls
2 (6 oz) cans wild tuna packed in water, drained
2 Tbsp mayonnaise
1 Tbsp plain yogurt (Greek or regular)
1 Tbsp lemon juice
1 Tbsp capers, finely chopped, or 1 dill pickle, finely chopped
1/4 tsp ground black pepper
1/2 cup grated Asiago cheese or grated aged cheddar
2 Tbsp minced fresh chives


  1. Preheat oven to 400ºF (200ºC).
  2. On large baking sheet lined with parchment paper, make 8 rough piles of spinach; top each pile with a tomato half, flesh side up.
  3. In medium bowl, flake tuna into small pieces. Add mayonnaise, yogurt, lemon juice, capers or pickle, and pepper.
  4. Top each tomato half with tuna mixture, slightly compacting. Sprinkle cheese over tuna mixture.
  5. Bake for 15 to 20 minutes, until cheese is melted, tuna and tomatoes are hot, and spinach is wilted.
  6. Sprinkle with chives and serve warm with toasted bread to soak up juices.

Makes 4 servings.

Source: Alive magazine