Breadless Tuna Melt in a Tomato

Breadless Tuna Melt in a TomatoBreadless 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.

Breadless Tuna Melt in a Tomato

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

Breadless Tuna Melt in a Tomato

Eat.

4.0 from 3 reviews
Breadless Tuna Melt in a Tomato
 
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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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