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.
- 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