Name: Tomato Tuna Melt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 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

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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.

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