My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Thursday, November 29, 2018

Egg Free, Dairy Free, Nut Free Tuna Stuffed Tomatoes

We love fresh tomatoes and tuna so I decided to stuff the tomatoes with a tuna mixture. They are very good right out of the oven, but they were also good cold when I packed them for lunch when we were away from home.

Tuna Stuffed Tomatoes

5 small tomatoes - cut off the top and remove the insides
5 oz can tuna, drained
1 tsp olive oil
1 tsp mustard
Seasonings desired - I used a small dash of salt, pepper, dill, Italian seasoning, garlic powder,
       onion powder, and chili seasoning

Place the tomatoes, cut side up, on a foil lined baking sheet. In a separate bowl, combine the remaining ingredients. Spoon the mixture evenly into the tomatoes. Broil on the top rack for 6-8 minutes or until they are warm and the tomato tops are brown.
*  Serve warm or cold.