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| Ingredient of the Week A featured discussion of one food and cooking ingredient timely to the season |
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Slice a good sized tomato like a beefsteak in half, clean out the inside pulp. Lightly salt the inside shell and invert on a paper towel to draw out moisture.
For the salad 1 can of tuna in oil, drained As much fresh dill to taste 6 pitted black olives diced 2 tablespoons of a olive oil, vinegar and lemon vinaigrette. Salt and pepper to taste Combine the ingredients for the salad and fill the tomato shells with it. refrigerate to let the flavors combine for about 15-20 minutes. I like to use the meat of the tomato in my own tomato but it does add a bit to much moisture. |
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If you are going to make a fancy presentation, it is chunkier than my usual cheap can of flakes, and the shape of a small fish fillet if you slide it out of the pouch. |
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