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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