These tuna melt stuffed tomatoes make a warm lunch without bread. Fresh tomato halves hold a simple tuna and Greek yogurt filling, then a layer of cheddar melts over the top. This makes four light meals, with two generously filled tomato halves in each serving.
Tips for tuna melt stuffed tomatoes
Choose large, firm tomatoes that sit flat. Pat the drained tuna dry if it is very wet. The scooped tomato pulp cooks on the same pan rather than being discarded. Swiss can replace cheddar, but a different cheese or tuna label changes the estimate. Add toast or a salad if you want a larger meal; extras are not included in the nutrition.
Helpful equipment: a rimmed sheet pan. Choose equipment that fits your kitchen; the linked model is not a claim of personal ownership.
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Makes 4 servings. One serving: 2 stuffed tomato halves with one-quarter of all filling and pan juices. Prep 15 minutes; cook 18 minutes; total 33 minutes.
Tuna Melt Stuffed Tomatoes
Ingredients
- 4 large tomatoes about 1 3/4 lb total
- 4 cans 5 oz each chunk light tuna in water drained
- 3/4 cup plain nonfat Greek yogurt
- 4 oz sharp cheddar shredded
- 1/2 cup celery finely chopped
- 1/4 cup onion finely chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp black pepper
Instructions
- Heat the oven to 400°F. Line a rimmed sheet pan with parchment. Halve tomatoes through the equator. Scoop the pulp into a bowl, leaving sturdy shells; chop the pulp and spread it between the shells on the pan so it stays part of the meal.
- Drain the tuna thoroughly. Mix it with yogurt, celery, onion, lemon juice, mustard and pepper. Divide evenly among all eight tomato halves, mounding the filling.
- Divide the cheddar over the filling. Bake 15–18 minutes until the tomatoes soften, the cheese melts and the filling reaches 165°F in the center. Check early if your tomatoes are small.
- Serve two halves per person, with one-quarter of the cooked tomato pulp and pan juices.
Storage and meal prep
Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. For best texture, store the filling separately from uncooked tomato shells and assemble shortly before baking.
For another option, try a cold lemon tuna and white bean salad. See our meal prep guide for more practical ideas.
About the nutrition
Estimated nutrition includes all listed ingredients and four equal servings. Brands and portion sizes change the result. This development draft has not been kitchen-tested.