Breadless Tuna Melt in a Tomato

Breadless Tuna Melt in a Tomato

Wow, Tuna Melt… I could eat you every day.  So delicious. So healthy. Low carb. High protein. Punch me in the face with flavor. Every single day.

Speaking of punching me in the face… My animals punch me in the face with cuteness every single day. Below is a common occurrence, but one not easily caught on film as the pile usually consists of me under the pig…

How cute is that? Lemur all sprawled out with her pig in a blanket. Cupcake and the cats get along swimmingly. Probably because the roles used to be reversed:

That’s me sitting in the yard with Azzy on my lap and baby Cupcake sitting on Azzy. Could it be any cuter?!

Breadless Tuna Melt in a Tomato

  • 2 medium-large tomatoes
  • 1 6oz. Can of Tuna in Water (no salt added)
  • 2 Tbsp. Nonfat Greek Yogurt (I use Fage 0%)
  • 1 Tbsp Chopped Fresh Basil
  • 2 Tbsp Chopped Red Onion
  • 2 Tbsp Diced Red Bell Pepper
  • Salt and Pepper to taste
  • 2 slices of Pepper Jack Cheese
Slice off the top of each tomato and scoop out the insides using a knife and a spoon. You can discard  the “guts” of the tomato, use it in another recipe, eat it as-is, or feed it to your pig. Set tomato cups aside.

In a bowl, mix together tuna and yogurt with a fork until well blended. Add all remaining herb and vegetable ingredients and mix well with a fork.

Stuff the tuna mixture into the tomato cups. Use your fork to really press it in there and make it compact. You can round out the tops a bit as I have here.

Top each tomato with a slice of Pepper Jack Cheese and place on a baking pan or baking dish. I like to use a loaf pan, since it is small and deep.

Set in the oven on broil for 3 minutes or until cheese melts and gets a little bit brown on top.

Serve immediately with salad greens or a side of your choosing. These babies are soooooooo satisfying!

Eat.

4.0 from 3 reviews
Breadless Tuna Melt in a Tomato
 
Prep time
Cook time
Total time
 
Low-carb, breadless tuna melts stuffed inside of a tomato and topped with bubbling cheese.
Author:
Recipe type: Pescetarian
Serves: 2
Ingredients
  • 2 medium-large tomatoes
  • 1 6oz. Can of Tuna in Water (no salt added)
  • 2 Tbsp. Nonfat Greek Yogurt (I use Fage 0%)
  • 1 Tbsp Chopped Fresh Basil
  • 2 Tbsp Chopped Red Onion
  • 2 Tbsp Diced Red Bell Pepper
  • Salt and Pepper to taste
  • 2 slices of Pepper Jack Cheese
Instructions
  1. Slice off the top of each tomato and scoop out the insides using a knife and a spoon. You can discard the “guts” of the tomato, use it in another recipe, eat it as-is, or feed it to your pig. Set tomato cups aside.
  2. In a bowl, mix together tuna and yogurt with a fork until well blended. Add all remaining herb and vegetable ingredients and mix well with a fork.
  3. Stuff the tuna mixture into the tomato cups. Use your fork to really press it in there and make it compact.
  4. Top each tomato with a slice of Pepper Jack Cheese and place on a baking pan or baking dish. I like to use a loaf pan, since it is small and deep.
  5. Set in the oven on broil for 3 minutes or until cheese melts and gets a little bit brown on top.
  6. Serve immediately with salad greens or a side of your choosing.

 

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27 Responses to “Breadless Tuna Melt in a Tomato”

  1. April 27, 2012 at 9:39 am #

    Cupcake is very cute. Is your piglet still a baby? Now the title of your blog is all making sense. I also love the low carb option of the tuna melt. Take care, BAM

    • April 29, 2012 at 11:24 am #

      Cuppy is still my baby, but no, she’s full grown now. She’s 2 and she averages between 45-60 lbs (she has a large fluctuation between summer and winter). She’s the cutest piggy ever!

  2. April 27, 2012 at 10:41 am #

    Oh my God. Those pictures of your pets together are the most adorable things i have ever seen (for today at least! I’m meant to be making an effort not to be so hyperbolic).

    • April 29, 2012 at 11:28 am #

      Haha, thank you 🙂 I wish I had taken a billion more pictures of Cupcake when she was a piglet. If only I’d had an iPhone back then! But I do love the pictures I’ve been able to catch of her with the other animals. The cat and pig piles are so cute and really show how well they all get along.

  3. April 27, 2012 at 12:13 pm #

    I am not a big bread eater, so this is a great idea! Loving your photos – ha! Have a Great Weekend!

    • April 29, 2012 at 11:30 am #

      I’m not a huge bread or pasta eater myself, so I’ve created a lot of ways to go around those ingredients. I had these again with a friend last night. They are SO filling and they really do taste wonderful 🙂

  4. April 28, 2012 at 6:45 pm #

    What a lovely recipe!

  5. Heather
    May 1, 2012 at 8:41 am #

    I tried this for lunch today, I used chopped avocado and skipped the cheese – they were yummy, thanks!

    PS. I am going to try your pasta-less lasagne tonight too.

    • May 1, 2012 at 10:44 am #

      I’m so glad you enjoyed them! Yes, avocado makes everything better, too! I just like to have an excuse to put pepper jack on anything I can 😉

  6. May 17, 2012 at 10:12 pm #

    Ooh…love the tuna melt in a tomato. I haven’t had a tuna melt in years mostly because I totally believe the tuna melt requires a side of milkshake. Malted milkshake, diner style. But I could love this version for a healthy lunch. I can’t believe you have a pet pig. Is anything cuter or cooler than that?

  7. May 30, 2012 at 8:16 am #

    What a wonderful blog! I recently became a pescetarian and love all your recipes. Your piggy and kitty is adorable, I would love to have one too. Thanks for all the beautiful pictures, will check back regularly.

    • June 1, 2012 at 10:42 am #

      Thanks for checking it out! I look forward to hearing from you in the future 🙂

      • September 24, 2012 at 4:15 pm #

        I tried this on my grill today (I’m a huge an of grilled veggies) and it was awesome! Got the cheese all bubbly and the nice dark outside of the tomato. Totally into it.

        • September 24, 2012 at 6:25 pm #

          I’m so glad you enjoyed it! It’s one of my favorites 🙂

  8. Jennie
    May 21, 2015 at 11:16 am #

    So tasty! I made mine with Havarti dill cheese instead of pepperjack. Thanks for posting.

  9. Rick2Rio
    August 11, 2015 at 8:34 pm #

    Sorry, but it didn’t do it for us. The raw onion overpowered the dish. Perhaps if the onion and pepper were cooked it a little olive oil first.

    • September 2, 2015 at 11:53 am #

      Of course, there are certain ingredients that are always subjective. I personally wouldn’t go as far as cooking the purple onion, as it’s meant to add to the texture of the tuna salad as it would be in a sandwich. However, if you’re not a fan of purple onion it’s certainly OK to cut back on it or leave it out altogether. Recipes can always be altered to your liking 🙂

  10. Alexis
    September 3, 2015 at 5:37 pm #

    LOVED!! I edited a little bit, used canned chicken instead of tuna, and added pesto to the mixture. Mozzarella on top. So good! Definitely will be doing this again.

    • October 5, 2015 at 12:36 pm #

      I love the creative touches people add to my recipes, and especially when they share it with me. Adding pesto to it sounds delicious! I can’t wait to try that out for myself! 🙂

  11. Cindy
    October 4, 2015 at 3:59 pm #

    I had these. Replaced the basil, red bell peppers, and red onions with jalapeños, white onions, and cilantro to make it “TexMex” style… AMAZING. Thanks! Didn’t even take 30 minutes to make!

    • October 5, 2015 at 12:29 pm #

      That sounds delicious! I’ll have to try that for myself some time. I looooooooove jalapeños! Did you use pickled jalapeños or fresh?

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