These Tomato Tuna Melts are a fantastic low carb way to enjoy a tuna melt. Summer has almost come to an end and I’m determined to enjoy as many fresh tomatoes as I can before the cooler weather sets in. I love tomatoes stuffed with chicken salad and these Tomato Tuna Melts are very similar.
First I make a creamy tuna salad by mixing in mayonnaise, celery, onion, chopped sweet pickles, and celery seed. If you don’t have celery seed, you can leave it out but I love adding it to tuna salad.
Next I core about 4 medium tomatoes and stuff them with the tuna mixture. Drape some sliced swiss or provolone cheese on top and bake in a 375 degree oven for about 10 minutes or until the cheese is nice and melted.
Since I like tomatoes on my tuna melts anyways, I love this healthier, low carb version of a tuna melt.
You can really customize these tuna melts if you want to, adding whatever you like to the tuna salad and getting creative with your cheese choice. Try a mixture of gruyere and cheddar to really perk up the flavor.
Tuna Melt Tomatoes make a delicious summer lunch and unlike a tuna melt sandwich, leftovers reheat well.
All the flavor of a tuna melt sandwich, except the bread. Great way to use summer tomatoes.
- 2 (5-ounce) cans tuna, drained
- 1/4 cup mayonnaise
- 1 celery stalk, finely chopped
- 1/4 cup finely chopped red onion
- 1/4 cup chopped sweet pickles
- 1/2 teaspoon celery seed
- salt and pepper to taste
- 4 medium tomatoes
- 4 slices provolone cheese
In a medium bowl, stir together tuna, mayonnaise, celery, red onion, sweet pickles, and celery seed. Season to taste with salt and pepper.
Preheat oven to 375 degrees.
Cut tops off tomatoes and use a spoon to scoop out seeds and pulp and discard.
Place tomatoes on a baking sheet. Sprinkle inside of tomato with salt. Fill with tuna mixture.
Place a cheese slice on top of each tomato (I fold them some to make them fit better.)
Bake for 10 to 12 minutes.
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