For this particular recipe we utilized the season’s best produce to create a fun take on the traditional tuna melt. There is nothing better this time of year than the taste of a vine ripened tomato still warm from the sun. By choosing fresh tomatoes as the vehicle of delivery, we are cutting the carbs and eliminating the gluten in this recipe, making it just a little lighter and brighter. Add in the fact that tuna is a great lean source of protein and we are pretty sure that this recipe is a win-win.
These Tuna Stuffed Tomato Melts are easy enough to make for yourself for a healthy light lunch, while still being unique enough to serve at a larger get together. More winning happening here.
The ingredients in this dish are kept very simple in order to highlight the fresh flavors for the tuna, cheese, and tomatoes; however, there is a lot of versatility available if you want to change it up a bit. Feel free to create a tuna mixture all your own. Additions such as pickles, jalapeños, or ranch dressing can completely change the flavor of this dish and really up the wow factor. Hurry up and try it out before the best of the season's tomatoes are gone!
Tuna Stuffed Tomato Melts
- 2 large tomatoes
- 2 (5 ounce) cans of tuna, drained
- 2 tablespoons mayonnaise
- 1/2 teaspoon fresh cracked pepper
- 4 slices of cheddar cheese
- 1 teaspoon fresh chopped chives for garnish
Preheat the oven to 400 degrees.
Cut the tomatoes in half and use a spoon to remove the center.
In a small bowl, combine the tuna, mayonnaise, and pepper until well blended. Carefully scoop a quarter of the mixture into each tomato half.
Place the tomatoes on a baking sheet and top with cheese. Bake for 5 to 7 minutes, or until the cheese begins to melt.
Remove from heat, garnish with chives, and serve immediately.