There is still plenty of winter left….. but these Tomato Tuna Melts are a little ray of sunshine!
When the days are dreary and gray and it seem like winter will never be over, a bright sunny light dish is just the ticket.
Winter is not my favorite season….I dislike being cold, having to wear a coat, and I detest wearing shoes. So anything that will take my thoughts to a warmer day, is all right with me!
If I have learned one thing writing this blog, it is inspiration can come from many places. Coming up with dishes that are tasty and worthy of those who visit our site can be a challenge.
So, there I was standing in front of an open kitchen cabinet, hoping against hope to find something???? A can of tuna? It was a start.
Tomatoes on the vine on the counter…..please do not store your tomatoes in the frig!!! It makes them mealy and unappetizing. Tuna stuffed tomatoes sounded good, and I make a mean tuna salad if I do say so myself.
Tuna stuffed tomatoes are a great summer meal, but with a cheesy crunchy topping they turn into an any-season meal. Cut the tomatoes into 6ths, then stuff them with light and tasty tuna. Then top with a cheese panko mixture and broil just enough to brown the mixture and give it a crunch.
With so many people dieting…….New Year’s resolution….. and giving up carbs….this recipe is not carb free, but is lower in carbs than a tuna sandwich.
I used tuna packed in olive oil and did not need to smother it in Miracle Whip, and as I always say…. mayo, if you must. Never have I been a fan of real mayo, I prefer the taste of Miracle Whip, so in any recipe that calls for mayo, I will always use Miracle Whip.
Tomato Tuna Melts are a perfect lunch or a light supper, and are sure to satisfy no matter the season.Print
Tomato Tuna Melts
- Yield: 4
- 4 medium tomatoes
- 1 – 5 ounce can albacore tuna in olive oil, drained
- 2 tablespoons onion, diced small
- 2 tablespoons celery, diced small
- 2 tablespoons pickle, diced small
- 2 hard cooked egg, diced
- 2 tablespoons Miracle whip
- 1 teaspoon yellow mustard
- 1/2 teaspoon celery seed
- Pinch of sugar
- 1/4 cup parmesan cheese
- 1/4 cup Panko breadcrumbs
- 1 teaspoon butter, softened
- For the tuna salad:
- In a medium bowl combine tuna, onion, and the next 6 ingredients. Mix gently to combine, Set aside.
- In a small bowl combine the parmesan cheese, Panko crumbs, and softened butter, mixing well.
- Preheat the broiler.
- Spray a small baking dish (large enough to hold the 4 tomatoes) with nonstick cooking spray. Core tomatoes and cut into 6th careful not to cut entirely through. Pre lightly to open the tomatoes slightly. Place tomatoes in prepared baking dish.
- Divide the tuna salad between the tomatoes. Top with the cheese Panko mixture, dividing evenly.
- Place under preheated broiler until the cheese Panko mixture is browned, about 5-8 minutes.
- Serve immediately.