I love making up meals on the spot, so this weekend for lunch I threw together a very quick, very easy AND yummily healthy meal -- all from ingredients I had on hand. Portabella Tuna Melts
- Two large-cap portabella mushrooms
- 1 can of tuna (preferably the good stuff in-oil)
- 1/4 cup shredded low-fat cheese (or whatever cheese you fancy)
- Little colored pepper (I picked yellow!)
- Salt/pepper and some olive oil + balsamic vinegar
Heat up your frying pan over medium heat & add a little spray-oil if you like. Julianne the pepper (aka, long, thin slivers) and toss them in your heated pan for about 5 mins until tender, but still got a crunch to them. Put about 1 tsp olive oil for each whole mushroom (front & back) and then sprinkle with some kosher salt . Add those babies to the pan and let cook on each side for about 3-5 mins (***you may want to add a little more olive oil to the pan so they cook a bit better)
While the caps are cooking, open up your tuna and flake into a bowl, adding about 1/4 tsp black pepper or whatever other seasoning you like too. Probably a good time to check on your caps, and if they are ready to flip do so & at that same time, remove the peppers from the pan. Let the other side of the caps cook until you see that the whole mushroom has shrunk down a bit and is a darker, richer color. Remove the pan from the heat & turn on your broiler to LOW with a rack near the top.
(NOTE - I kept my caps inside the pan while I did this next step.) Lay your peppers across the mushroom cap, add on about two tablespoons of tuna per cap, then sprinkle evenly w/ your cheese. Once the broiler is ready, let them melt under it for about 3-5 mins. Remove, plate & drizzle some lovely balsamic vinegar over it.
And then you can enjoy!