Tuna Melt Stuffed Tomatoes
A warm tuna melt does not need bread to feel like lunch. 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.
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.