It’s yummy time!
For today your experienced cook Ivy (not really) has prepared something difficult (not really). So, let’s get going! 😉
I wanted to make stuffed mushrooms for a while now, but then I found an amazing recipe online for tomato with tuna stuffing and I was immediately going “Ooooo”. I like to try things I never made. The original recipe had corn and some spices which I didn’t have, so I modified the original to my own version.
Tuna - Summer Edition
2 cans of chopped tuna
2 firm yogurts
1 can of chopped olives
Wash tomatoes and get the inside out from the middle. Put a bit of salt inside and upside down while you prepare the stuffing.
Mix yogurt with tuna and olives, make it how you like it… Add more olives, or tuna, or less yogurt if you want too. Stuff the tomatoes and left in the refrigerator for a few hours. Serve cold.
I made home-made version of bruschetti with it. It was really easy, so there goes a recipe for that.
Bruschetti With Bacon
Bread (Old bread the best)
Garlic in powder
I cut three slices of bread and put them in a pan on a thin layer of oil. Fry the slices on both sides just for a minute or two. Put away and put oregano and garlic on with ketchup so the spices stay on the slice. (I put them additionally in a toast maker before putting the spices on) Put the bacon on top and you’ve made yourself a tasty crunchy snack.
I hope you like this, it really makes quick and tasty summer dinner or breakfast. Or lunch, it has no boundaries. 😀 This is an entry to Fiesta Friday #22 over at Andie’s. Go and check out the other entries!
I was taught that yogurt and tuna and tomato do not go together. They do. I wonder how many things I am still listening to (obeying) without even questioning them? It makes me wonder…