Tomato Tuna Melts

Tomato Tuna Melts might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free and pescatarian recipe has 263 calories, 22g of protein, and 17g of fat per serving. This recipe serves 2 and costs $1.45 per serving. A couple people made this recipe, and 10 would say it hit the spot. It is brought to you by Fountain Venue Kitchen. A mixture of shredded cheese, dried dill, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 64%, this dish is pretty good. Try Tomato Tuna Melts, Tomato Tuna Melts, and Classic Tomato Soup (and Tuna Melts!) for similar recipes.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice the Roma tomatoes in half long-ways so you have 2 long ovals. Gently scoop out as many seeds as you can, leaving the flesh. Season to taste with salt and pepper. If you have time, allow the tomatoes to sit on the counter for 15-20 minutes. The salt will draw out excess moisture, and you can pour this off before proceeding. If you dont have time, the finished tomatoes will have a bit more water content but will still be delicious.In a small bowl, combine the tuna, mayonnaise, celery, onion, lemon juice, dill and a few grinds of the pepper mill. The tuna salad may be prepared several hours in advance, covered and refrigerated.Preheat the broiler to high. If the tomatoes have been sitting, pour off any moisture that has collected inside. Stuff each tomato half with one quarter of the tuna salad. Arrange the cheese on top; if using sliced cheese, break to fit, allowing it to extend a few millimeters over the edge. (Depending on tomato proportions, you may not need four full slices.) Arrange the tomatoes on a baking sheet, and broil the tomatoes until the cheese is melted with a few golden brown spots on the top, about 1 to 2 minutes. Make certain to watch very closely after the first minute so as not to burn the cheese.** Remove from the oven and enjoyimmediately. For a pretty look, you may wish to garnish the plate with fresh herbs, if available.Cool, cover and refrigerate any uneaten melts. Served cold, the leftovers make a welcome lunch.

 

Step by step:

1. Slice the Roma tomatoes in half long-ways so you have 2 long ovals. Gently scoop out as many seeds as you can, leaving the flesh. Season to taste with salt and pepper. If you have time, allow the tomatoes to sit on the counter for 15-20 minutes. The salt will draw out excess moisture, and you can pour this off before proceeding. If you dont have time, the finished tomatoes will have a bit more water content but will still be delicious.In a small bowl, combine the tuna, mayonnaise, celery, onion, lemon juice, dill and a few grinds of the pepper mill. The tuna salad may be prepared several hours in advance, covered and refrigerated.Preheat the broiler to high. If the tomatoes have been sitting, pour off any moisture that has collected inside. Stuff each tomato half with one quarter of the tuna salad. Arrange the cheese on top; if using sliced cheese, break to fit, allowing it to extend a few millimeters over the edge. (Depending on tomato proportions, you may not need four full slices.) Arrange the tomatoes on a baking sheet, and broil the tomatoes until the cheese is melted with a few golden brown spots on the top, about 1 to 2 minutes. Make certain to watch very closely after the first minute so as not to burn the cheese.**

2. Remove from the oven and enjoyimmediately. For a pretty look, you may wish to garnish the plate with fresh herbs, if available.Cool, cover and refrigerate any uneaten melts.

3. Served cold, the leftovers make a welcome lunch.

Nutrition Information:

covered percent of daily need