Piscina em Mumbai decorada com uma foto aérea gigante de NY

para devolver ao corpo dias antigos
há quem olhe para a pele e leia mapas
(...)

e tu não entendes que a tua imagem está
presa nos limites das minhas palavras

explico-te então as repetições onde lentamente
envelheci no teu corpo

Maria Sousa

o musgo é lento como a sombra

Luiza Neto Jorge

Breadless Tuna Melt in a Tomato

 

Pr

Prep time

15 mins

Cook time

3 mins

Total time

18 mins

 

Low-carb, breadless tuna melts stuffed inside of a tomato and topped with bubbling cheese.

Author: The Pescetarian and the Pig

Recipe type: Pescetarian

Serves: 2

Ingredients

• 2 medium-large tomatoes
• 1 6oz. Can of Tuna in Water (no salt added)
• 2 Tbsp. Nonfat Greek Yogurt (I use Fage 0%)
• 1 Tbsp Chopped Fresh Basil
• 2 Tbsp Chopped Red Onion
• 2 Tbsp Diced Red Bell Pepper
• Salt and Pepper to taste
• 2 slices of Pepper Jack Cheese

Instructions

1. Slice off the top of each tomato and scoop out the insides using a knife and a spoon. You can discard the “guts” of the tomato, use it in another recipe, eat it as-is, or feed it to your pig. Set tomato cups aside.
2. In a bowl, mix together tuna and yogurt with a fork until well blended. Add all remaining herb and vegetable ingredients and mix well with a fork.
3. Stuff the tuna mixture into the tomato cups. Use your fork to really press it in there and make it compact.
4. Top each tomato with a slice of Pepper Jack Cheese and place on a baking pan or baking dish. I like to use a loaf pan, since it is small and deep.
5. Set in the oven on broil for 3 minutes or until cheese melts and gets a little bit brown on top.
6. Serve immediately with salad greens or a side of your choosing.

alimento-me de histórias que se contam

Grotta Palazzese, Puglia - Italy

the blood vessels of the human body

Há dias que te escrevo vidro e me corto nestas palavras.

choseimmaterielle