Tomato Tuna Melt
All the flavor of a tuna melt sandwich, except the bread. Great way to use summer tomatoes.
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.