Tuna Melt Stuffed Tomatoes (Printable version)

Juicy tomatoes stuffed with creamy tuna and cheddar, baked golden for a satisfying light lunch or appetizer.

# What You Need:

→ Vegetables

01 - 4 large firm tomatoes
02 - 2 green onions, thinly sliced
03 - 1/4 cup diced celery (about 1.8 tablespoons)
04 - 1 tablespoon fresh parsley, chopped

→ Seafood

05 - 2 cans (5 oz each) tuna in water, drained

→ Dairy

06 - 1/2 cup mayonnaise
07 - 2 tablespoons cream cheese, softened
08 - 1/2 cup shredded cheddar cheese, plus extra for topping

→ Seasonings & Extras

09 - 1 teaspoon Dijon mustard
10 - Salt and pepper, to taste
11 - 1/4 cup breadcrumbs (optional)

# Directions:

01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Slice off the tops of the tomatoes and carefully scoop out the insides, maintaining a firm shell. Place tomatoes upside down on paper towels to drain excess moisture.
03 - In a mixing bowl, combine drained tuna, sliced green onions, diced celery, mayonnaise, softened cream cheese, Dijon mustard, chopped parsley, and 1/2 cup shredded cheddar cheese. Stir until creamy. Season with salt and pepper to taste.
04 - Gently fill each tomato cavity with the tuna mixture, mounding slightly above the rim.
05 - Sprinkle additional shredded cheddar cheese and breadcrumbs over the stuffed tomatoes, if using.
06 - Arrange the stuffed tomatoes in a baking dish and bake for 18 to 20 minutes until cheese melts and the tops turn golden brown.
07 - Allow tomatoes to cool slightly before serving. Garnish with extra parsley if desired.

# Expert Tips:

01 -
  • These tuna melt stuffed tomatoes make you feel like a kitchen genius with almost no effort.
  • The gooey cheddar and creamy tuna tucked into roasted tomatoes became my go-to whenever I wanted comfort without a carb coma.
02 -
  • If you don’t drain your tomatoes thoroughly, they’ll release too much water in the oven and turn your dish soggy (I learned this one the drippy way).
  • A little dollop of cream cheese in the mixture keeps the filling from drying out and turns the whole thing silky—this tweak changed everything for me.
03 -
  • Don’t skip draining the tomatoes and tuna—they’re the difference between creamy and soupy results.
  • An extra pinch of cheddar on top right before baking gives you that irresistible bubbly crust that’s everyone’s favorite bite.
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