Low-carb, breadless tuna melts stuffed inside of a tomato and topped with bubbling cheese.
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
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.
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.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/04/27/breadless-tuna-melt-in-a-tomato/