Tuna Melt Stuffed Tomatoes Grain Free, Low carb and gluten free.
Print Recipe
5 from 1 vote

Tuna Melt Stuffed Tomatoes

Prep Time4 mins
Cook Time15 mins
Total Time19 mins
Course: and low carb, gluten free, grain free
Cuisine: lunch
Servings: 4
Calories: 170kcal
Author: Stacey


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


  • 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 15 minutes. Remove from oven, cool and serve.


Serving: 1g | Calories: 170kcal | Carbohydrates: 3.5g | Protein: 13g | Fat: 12g | Fiber: 1g | Sugar: 2g