For these quick and easy, low-carb stuffed tomato tuna melts, I swapped the bread for tomatoes and topped with tuna salad and melted cheddar. Perfect for lunch and a great way to use up those summer tomatoes!
Tomato Tuna Melts
More similar, quick and easy lunch ideas I love are Tuna Deviled Eggs and Spicy Crab Stuffed Avocado. These are great recipes for bread-less, gluten free or low carb alternatives.
I often think up recipe ideas that sound good in my head but may not always translate into a blog-worthy recipe. These tuna topped tomatoes are one of those ideas I wasn’t sure how it would turn out. My first attempt I baked the tomatoes, so they were soft and warm but they were pretty messy to eat. Then I thought, why not just broil them. The result came out perfect, the tomatoes were nice and firm and plus this only takes 5 minutes to make! Great for gluten-free and low-carb diets.
Hope you enjoy this recipe!
How To Make Tomato Tuna Melts
More Quick Lunch Recipes I Like to Make:
- Taco Stuffed Avocados
- Buffalo Shrimp Lettuce Wraps
- Breakfast BLT
- Bruschetta with Tomato and Basil
- Open Faced Turkey Melt
Tomato Tuna Melts
Ingredients
- 1 can 5 oz solid white tuna in water, slightly drained
- 2 tbsp light mayo
- 3 tbsp finely chopped celery
- 1 tbsp finely chopped red onion
- 1 tsp red wine vinegar
- 2 ripe tomatoes halved
- 4 slices Cheddar cheese 2 1/2 oz total
Instructions
- Preheat the broiler to high and adjust the rack second from the top. Arrange the tomatoes on a baking tray, season with salt and pepper.
- Combine the tuna salad ingredients in a small bowl.
- Top each with 1/4 cup tuna salad and a slice of cheese. Broil the tomatoes until the cheese is melted, about 1 to 2 minutes. Remove from the oven and eat immediately.
Favorite, perfect for summer tomato. I cut tomato in half and broiled with seasoning till really hot and sizzling,maybe 5 minutes. (toaster oven), then add tuna and cheese and broil 3 minutes more. made tuna with two of those pouches of tuna, a bit of chopped avocado had to use up, lemon juice and 1 teaspoon grainy mustard added to mix. we love these.
Tomatoes are not in season here and the ones I received at grocery pick up were large and not real ripe. They were pretty firm, so I baked them with the tuna and cheese on middle rack at 375 for 10-15min and they came out the perfect firmness. I just checked them every few minutes for firmness. It seemed like a lot of tomato even though I spooned out some of the flesh. However, the tomatoes were very tasty and I gobbled them right up. I saw that some used peppers, but I’m not sure you can beat the flavor of the tomatoes. This will be a great recipe late summer when my neighbors bring me all of their tomatoes:) Happy to go another meal with little carbs!
This was yummy. The first time I made it, I made a mess. The second time, I sliced the tomato, fanned out the slices on a plate, sprinkled with balsamic vinegar and pepper, spread the tuna over the sliced tomatoes and topped it with a couple tablespoons of grated Swiss. This very weird looking dish was absolutely delicious. Thanks for a great idea!
Excellent. Â I made my own version of tuna salad and did hollow out the tomatoes a bit but tasty abd a great way to eat less bread!!!!!
These came out so good! I used leftover chicken breast and shredded it because I had it. I also scooped out the tomato as others suggested and I am glad I did because even scooped out I could barely squish all the filling in there. I saved the filling for gazpacho later in the week. I also used cucumber and red bell pepper with the red onion and cut the mayo in half. It was super hot here today so I made little foil baskets and put these on the grill for about 2 min. on high rather than the broiler. Will definitely be making again!
I make this using red bell pepper instead of the tomato — so good!
This was so easy to make. Â Thank you for sharing this simple and yummy dish!! Â I halved everything and used a 2.5 ounce pouch of tuna.Â