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5 from 4 votes

Tuna Melt Stuffed Tomatoes

A new twist on the classic open faced tuna melt sandwich-- this version delivers all the same great flavors you love, but with less carbs and an even greater infusion of tomato.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Servings: 4
Calories: 620kcal


  • 4 medium full size tomatoes
  • 14 oz or two cans, premium white tuna or albacore
  • 4 semi-thick slices of spiced Havarti cheese
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 green onion thinly sliced
  • salt & pepper to taste
  • dash of celery salt
  • olive oil


  • Gently wash and core the tomatoes. Use a pairing knife to cut a circle around the top of the tomato, not too close to the edge though and then use a spoon to scoop out the middles-- creating an edible bowl.
  • In a mixing bowl, stir together the tuna, mayonnaise, mustard and seasonings.
  • Carefully scoop the tuna salad into the hollowed tomatoes. Transfer the stuffed tomatoes to an oven-safe dish.
  • Lightly drizzle the tomatoes with olive oil, and top each with a slice of the Havarti cheese.
  • Bake at 425 degrees for 15 minutes.
  • Let rest for 1-2 minutes before serving.


Calories: 620kcal | Carbohydrates: 2g | Protein: 116g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 221mg | Sodium: 1610mg | Potassium: 1065mg | Fiber: 1g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 10mg