Canned tuna seems to be one of those polarizing items for many people – you either love it or hate it. I happen to be a big fan of it, especially since you can get those pre-seasoned packets of it for a quick lunch that does not required an ice pack if you are running around. As an added bonus, these tomato tuna melts reheat surprisingly well in the microwave.
Our neighbor has a garden and often her or her husband will walk our court with a giant bag of tomatoes. What better way to use up these lovely tomatoes than with a low carb, bariatric friendly alternative to an ooey, gooey tuna melt sandwich?
I tested them out and was pleased. I made another batch (this time, sadly, with store-bought tomatoes) and snapped a couple photos before sharing them with some other neighbors and getting a seal of approval.
Tomato Tuna Melts
Author: The Ruby Kitchen
4-6 green onions
3, 3 oz. tuna pouches (9 oz. total)
¼ cup finely diced celery
¼ cup mayonnaise
1 tsp. dried dill
1 tsp. salt
1 tsp. fresh ground pepper
1 heaping Tbsp. dill pickle relish
1 tsp. lemon juice
¼ cup grated cheese
1. Preheat oven to 350 degrees.
2. Cut tomatoes in half and carefully scrape out the flesh (a melon baller works wonderfully for this!). Cut a small X in the bottom of each. Lightly sprinkle the inside of each tomato with salt and set upside down on a paper towel.
3. Finely dice the bottom half of the green onions and add to a medium sized bowl. Thinly slice the tops of the green onions and set aside until serving.
4. Drain excess water from the tuna and add to the bowl of finely diced green onion. Add remaining ingredients (except for the cheese) and mix well.
5. Place tomato halves into a baking dish and evenly fill with tuna mixture. Top with cheese and sliced green onions.
6. Bake for 15-20 minutes, until cheese is melted. Top with additional green onion, if desired, and serve.
Bariatric Note: one stuffed tomato contains 7 grams of protein