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Tomato Tuna Melt

Tuna Melt Tomatoes


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.

Tuna Melt Tomatoes


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


Tuna Melt Tomatoes make a delicious summer lunch and unlike a tuna melt sandwich, leftovers reheat well.

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Tuna Melt Tomatoes

Tomato Tuna Melt

All the flavor of a tuna melt sandwich, except the bread. Great way to use summer tomatoes.
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
SERVINGS: 4 servings


  • 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.


Calories: 320kcal
Author: Christin Mahrlig
Course: Main Course

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2 thoughts on “Tomato Tuna Melt”

  1. Gayle @ Pumpkin 'N Spice

    This is such a great idea, Christin! I love making tuna melts on English muffins, but stuffing a tomato sounds even better. Looks SO good!

  2. annie@ciaochowbambina.com

    I always make stuffed tomatoes with tuna but have never thought to do it as a “melt”! This is brilliant! So delicious!!

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