These gluten-free, low carb, keto tuna melt stuffed tomatoes have all the tuna melt taste but without all the carbs.

Tuna Melt Stuffed Tomatoes are a grain-free, primal, low carb tuna melt without the bun and the carbs.

Hollowed out tomato halves filled with tuna salad and topped with melted cheese. These are an easy, high protein, low carb alternative to the sandwich.

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Tuna Melt Tomato Recipe:

Ingredients:

4 tomatoes, medium-sized
6-ounce tuna, drained
2 ½ tablespoon mayonnaise
1 tablespoon minced celery
½ teaspoon parsley
½ tablespoon mustard, organic stone ground
2 teaspoon lemon juice
2 teaspoon golden flax meal *optional
¼ teaspoon sea salt
⅛ teaspoon black pepper
2 slices cheddar cheese

Directions:

Preheat oven to 400 F, and line or grease a baking sheet.
Cut tomatoes in half and use the bottom half of tomatoes.
Using a knife slice around the inner edges of tomato halves and with a spoon, scoop out the center of tomatoes. Be sure to dump out all seeds, pulp and juices. Turn tomato halves over on a plate to drain.
In a medium bowl combine all the remaining ingredients except for the cheese slices. Mix together and break up tuna into flakes. Mix until combined.
Turn the tomato halves over and fill each hollowed out tomato with tuna salad mixture.
Cut the 2 cheese slices in half and top each tomato with cheese.
Bake for 5 minutes or until cheese melts. Remove from oven, cool and serve.

Nutritional Data: Servings: 4, Serving Size: 1, Cal: 170, Carbs: 3.5 g, Net Carbs: 2.5 g, Fiber: 1 g, Protein: 13 g, Fat: 12 g, Sugars: 2 g.

*All nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

📖 Printable Recipe Card

Tuna Melt Stuffed Tomatoes

Stacey

Low carb, keto tuna melt stuffed tomatoes have all the tuna melt taste but without all the carbs.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 4

Cook Time 6

Total Time 10

Course lunch, Main Course

Cuisine American

Servings

Calories 170 kcal

Ingredients

4 tomatoes medium sized
6 ounce tuna drained
2 ½ tablespoon mayonnaise
1 tablespoon minced celery
½ teaspoon parsley
½ tablespoon mustard organic stone ground
2 teaspoon lemon juice
2 teaspoon golden flax meal *optional for extra fiber
¼ teaspoon sea salt
⅛ teaspoon black pepper
2 slices cheddar cheese

Instructions

Preheat oven to 400 F, and line or grease a baking sheet.
Cut tomatoes in half and use the bottom half of tomatoes.
Using a knife slice around the inner edges of tomato halves and with a spoon, scoop out the center of tomatoes. Be sure to dump out all seeds, pulp and juices. Turn tomato halves over on a plate to drain.
In a medium bowl combine all the remaining ingredients except for the cheese slices. Mix together and break up tuna into flakes. Mix until combined.
Turn the tomato halves over and fill each hollowed out tomato with tuna salad mixture.
Cut the 2 cheese slices in half and top each tomato with cheese.
Bake for 5 minutes or until cheese melts. Remove from oven, cool and serve.