Tuna-Tomato Melts

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato” ~ Lewis Grizzard

The recipe says “while they can be eaten as lunch or by themselves, or as a side dish with dinner, these Tuna-Tomato Melts also make a wonderful, healthy, and filling breakfast alternative.”

Well breakfast schmeakfast, this was on the lunch menu today. And if you’re a tuna and tomato lover, this is definitely one to keep for the books. Another easy breezy dish to whip up – it took a total of 30 minutes tops to scrape, chop, mix and bake. What’s not to love? Especially at only 323 calories per serving.

So enjoy your ‘mater and tuna melt – and cheers to your good health 

Tuna-Tomato Melts

Ingredients

2 cans (5oz each) wild caught tuna, drained
1/2 cup mayonnaise
1 tbls Dijon mustard
2 scallions, thinly chopped
1 finely diced celery rib
1 cup shredded cheddar cheese divided
4 large tomatoes, tops cut off
Ground pepper to taste

Cooking Directions

Preheat the oven to 375, lightly grease a shallow 1-2 quart baking dish.

Break up the tuna into small chunks and place in a medium bowl. Add the mayo, mustard, celery, scallions, and 1/2 of the cheese and mix until well blended. Taste and add the ground pepper if needed.

Using a spoon, scrape out the flesh of each tomato and discard (I put the flesh in a small Tupperware to use later – don’t like to waste food). Fill each hollowed tomato with the tuna mix, mounding slightly, and place in the baking dish.

Bake for 8 minutes or until hot. Remove from the oven and turn the oven to broil. Top each tomato half with the remaining cheese, and broil for 2 minutes or until th cheese is melted and bubbly.

This was simply delish