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Roasted Tuna Stuffed Tomatoes ~ Make it Once, Eat it Several Ways!
I love having quick lunches in the fridge and Roasted Tuna Stuffed Tomatoes fits the bill. I make up a big batch of tuna, then use it many ways over the week. Lettuce Rollups, sandwiches, and Roasted Tuna Stuffed Tomatoes all get made from one big batch. It’s definitely easier to have something in the fridge that you can pull out and make, instead of picking at things that might not be as healthy .
Appetizers from Roasted Tuna Stuffed Tomatoes
How the heck can these be appetizers? Very easily! When you make the tuna, pulse it in a food processor to break up the tuna just a bit more. Instead of making Roasted Tuna Stuffed Tomatoes with larger tomatoes, use cherry tomatoes and 1/8th of a slice of cheese. You’ll have adorable little tomatoes that make a one bite appetizer that people will love.
Whoa! That’s a Lot of Tuna for Roasted Tuna Stuffed Tomatoes!
Yep! I love to make HUGE batches of tuna for the week. But, if you’d only like to make a regular sized can or even single serve, you can! Just pare down the seasonings and mayonnaise to what you need.
Ingredients
- 1 large can (4 lb) tuna, drained, rinsed and flaked
- 1 1/2 C mayonnaise
- 1/2 t salt
- 1/2 t pepper
- 1 T dried minced onion
- 4 large tomatoes
- 4 slices Swiss or American cheese
Instructions
- In a large bowl, mix the tuna, mayo, salt, pepper, and onion. Set aside.
- Set oven to broil and place the rack so that the tomatoes can fit without touching the burner.
- Slice a thin slice off the bottom of each tomato so that it sits upright without rolling.
- Cut the core out of the tomatoes and scoop out some of the insides to create a cavity.
- Fill the tomatoes with the tuna mixture and place on a baking sheet.
- Cover with a slice of cheese.
- Broil for 1-2 minutes, until the cheese is melted, bubbling, and starting to brown.
- Serve with a salad.
Roasted Tuna Stuffed Tomatoes Are a Great Low-Carb Choice
If you are limiting your carbs, Roasted Tuna Stuffed Tomatoes make a great low-carb choice for lunch or even dinner, and when made in cherry tomatoes, you can even have them as a snack! They are tasty no matter what meal you make them for, and the great thing is, with the tuna mixed in the fridge, you can stuff tomatoes every day for a few days and have a great go-to lunch.
1 large can (4 lb) tuna, drained, rinsed and flaked
1 1/2 C mayonnaise
1/2 t salt
1/2 t pepper
1 T dried minced onion
4 large tomatoes
4 slices Swiss or American cheese
In a large bowl, mix the tuna, mayo, salt, pepper, and onion. Set aside.
Set oven to broil and place the rack so that the tomatoes can fit without touching the burner.
Slice a thin slice off the bottom of each tomato so that it sits upright without rolling. Cut the core out of the tomatoes and scoop out some of the insides to create a cavity.
Fill the tomatoes with the tuna mixture and place on a baking sheet. Cover with a slice of cheese.
Broil for 1-2 minutes, until the cheese is melted, bubbling, and starting to brown.
Serve with a salad.
Mix up some tuna and make Roasted Tuna Stuffed Tomatoes for lunch this week!
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