By David Harbilas

Grilling tomatoes was never a very popular preparation, mostly because of the fruit’s soft texture.

Rather than try to make a grilled tomato presentable it can be used as the basis for a sauce.

A few slices of grilled red onion add a level of sweetness to the vinaigrette, which can be strained for a more refined look.

Personally, I like the black flecks of charred tomato skin as part of the end result.

Serves 4

3 red globe tomatoes, halved
1 small red onion, cut into three thick slices
1 clove garlic
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
½ cup extra virgin olive oil
4 tuna steaks, about 6 ounces each
salt and pepper to taste

Prepare a grill to high heat. Rub the tomato halves and red onion slices with olive oil and season with salt and pepper. Place on the grill and cook until slightly charred, about 4 minutes per side. The tomatoes will cook best if left alone, without turning or flipping for at least 3-4 minutes. Remove and cool to room temperature.

Place the grilled vegetables in a blender (or food processor for Read the rest of this entry »

By Michelle Fabio

Of all the recipes I’ve posted on my personal blog, Bleeding Espresso, this one for Pasta with Tuna & Tomatoes continues to be a reader favorite.

Why? Because it’s quick, easy, and delicious. Try it and see!

Pasta with Tuna & Tomatoes
(serves 4)

100-175 grams pasta of your choice per person (I like rigatoni, but long pasta like spaghetti works too)
2 tablespoons of olive oil
1 small red onion, finely chopped
1 clove garlic, finely chopped Read the rest of this entry »