2 Portobello mushrooms, stemmed and gills removed
1 Tablespoon olive oil
3 ounce pack of albacore tuna in water
1/2 celery stalk, finely chopped
1 Tablespoon fresh lemon juice
salt and pepper
2 slices of Swiss cheese
2 slices of tomato
1/4 cup mixed baby greens
First, preheat the broiler. Next, use a small spoon to remove the gills. Basically just scrape around with it. If the mushroom breaks a little, don't worry too much. It will end up just fine. Use half of the olive oil to brush on the mushrooms. Set them under the broiler for about ten minutes, moving them around a bit every couple minutes to make sure that they "collapse" evenly. Cook until they're soft.
While they are cooking, mix the tuna, celery, parsley, lemon juice, and 1/4 teaspoon salt amd 1/8 pepper and the rest of the oil.
***Note that I didn't have parsley available and just used a handful of dried. I also didn't actually measure the lemon, I just squeezed half a lemon in. I also loaded in the salt and pepper, since I love both.
When the mushrooms are done, split the tuna mixture into both of them. Plop a slice of cheese on each and broil again until the cheese is melted.
Top with a slice of tomato and a handful of baby greens. Yes, this is for more than just making it pretty - they went perfect.
For those of you who are soy-allergic, like I am, be VERY careful to make sure you find tuna that is packed in JUST water and has no soy in it. If I don't get sick at all, I will tell you what brand worked for me. It was the only one in the grocery store that didn't say "soy" on the package.
Oh, and best of all this recipe was 539 calories, and tasted bad for you.
The tuna I ate had soy in it, even though it wasn't on the label. If you're soy-allergic, please be careful when you choose your tuna. I know that safe tuna is out there! If you're not soy-allergic, seriously, you need to try that recipie TODAY.
THANKS, COOK YOURSELF THIN!
Watch this journal for pictures that make me happy from my everyday life, proof of my commitment to a healthier and happier life, plus pictures and links to recipes that are food-allergy safe.