Mmmmm...summer tomatoes sliced and dusted with cracked black pepper are pure bliss to me. What to do with them for I Heart Cooking Clubs' "tomato" theme with featured chef Curtis Stone was an easy choice, a salad that left them in their natural state dressed with a zippy vinaigrette of white balsamic vinegar and served with grilled tuna, a dish with great flavour and minimal cooking.
I made minor changes to the recipe, doubling the beans, replacing the peppadews - do you know what they are? I didn't before this - with sweet red bell pepper and using dried chilli flakes to taste.
We were very happy with this meal. It held so much appeal with its vibrant colour and flavour and was light but satisfying.
The recipe for Grilled Tuna with Marinated Tomato Salad can be found here.
Visit here for more tomato-y goodness from IHCC and Curtis Stone.