Tuna Salad Stuffed Tomato Melts

Tuna Salad Stuffed Tomato Melts
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 large tomato
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 large tomato
  • Amount per serving Calories 200

  • Total Fat 13g
    • Saturated Fat 4.5g
    • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 480mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 4g
    • Added Sugars 2g
  • Protein 15g
  • Potassium 440mg
  • Phosphorus 210mg

Choices/Exchanges: 1 Nonstarchy vegetable, 2 Lean protein, 2 Fat



  • celery (small diced)
    2 stalks
  • mayonnaise (made with olive oil)
    1/4 cup
  • tuna packed in water (chunk-light, drained)
    2 can
  • tomatoes
    4 large
  • celery salt
    1/4 tsp
  • shallots (minced)
  • pepper Jack cheese (2/3 oz per slice)
    4 slice


  1. 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

  2. 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.

  3. In a medium bowl, combine tuna, mayonnaise, celery, shallot, and celery salt.

  4. Stuff tomatoes with the tuna mixture and top with a slice of cheese.

  5. Place tomatoes on the baking sheet and broil for 3–5 minutes, until the cheese melts and begins to brown.