Tuna Salad Stuffed Tomato Melts

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- Prep time
- 10 min
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- Cook time
- 10 min
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- Servings
- 4 Servings
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- Serving size
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1 large tomato
Ingredients
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shallots (minced)
- 1
- 1
-
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celery (small diced)
- 2 stalks
- 2 stalks
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mayonnaise (made with olive oil)
- 1/4 cup
- 1/4 cup
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tuna packed in water (chunk-light, drained)
- 2 can
- 2 can
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tomatoes
- 4 large
- 4 large
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celery salt
- 1/4 tsp
- 1/4 tsp
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pepper Jack cheese (2/3 oz per slice)
- 4 slice
- 4 slice
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Directions
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Preheat the oven to broil (500 degrees F). Line a baking sheet with parchment paper or aluminum foil (spritz with baking spray) and set aside
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Slice the tops off the tomatoes and carefully cut around the inner edge to release the core. Use a spoon to remove the seeds and membrane of the tomatoes to create hollow tomatoes.
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In a medium bowl, combine tuna, mayonnaise, celery, shallot, and celery salt.
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Stuff tomatoes with the tuna mixture and top with a slice of cheese.
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Place tomatoes on the baking sheet and broil for 3–5 minutes, until the cheese melts and begins to brown.