Tuna Melts

Ingredients

4 cans (5 oz. each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 t. capers, rinsed and drained (I don't like capers so I left out this ingredient)
1 T fresh lemon juice
1/2 t. coarse salt
1 t. ground pepper
1/4 t. dried oregano, crumbled between your fingers
4 slices crusty bread
8 thin slices tomato
4 slices provolone

Preparation

1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.

2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

** I've been making this for lunches by myself this week and I find that one serving is enough for me. So I just keep the tuna mixture in a container in the fridge and broil up individual servings with bread, cheese and tomato when I want one. It's pretty tasty, easy and light. **

*Recipe from Everyday Food Issue 72

- Sarah

Tomato Mozzarella Pasta

This meal is light and delicious with two kind of tomatoes.

Ingredients

8 ounces fresh mozzarella, cut into 1/2-inch pieces

course salt and ground pepper

12 ounces penne rigate (used campanelle because I'm not a big penne fan)

1 tablespoon olive oil

1 pint grape tomatoes

1/2 cup sun-dried tomatoes, sliced

2 garlic cloves, sliced

1/4 cup snipped chives

Preparation

1. If your fresh mozzarella is very soft, place chopped pieces in freezer when you begin making the meal (I followed this direction, but found that it really did make the mozzarella cold when the rest of the meal was hot, so I wouldn't leave it in the freezer too long.

2. Cook pasta in a large pot of boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

3. In pasta pot, heat oil over medium-high. Add grape tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until grape tomatoes soften, about 5 minutes.

4. Add pasta, mozzarella, and chives to pot, season with salt and pepper, and toss to combine.

YUM!

*Recipe from Everyday Food Issue 62

- Sarah