Sunday, September 9, 2012

Tuna Melts...... without the bread!

It's finally starting to cool down enough in the evenings for me to use my oven again! Wohoo! As much as I do like salads, grilling, and stove-dishes... sometimes it's nice to just pop something in the oven and be able to walk away from the kitchen for awhile. Since I had some nice red, vine-ripe tomatoes sitting in my vegetable bin, I grabbed a can of tuna (I usually have a couple in the pantry, they come in handy for a quick meal) and set to work on some Oven-Baked Tuna-Stuffed Tomatoes for dinner. Tuna-stuffed tomatoes have the same flavor and cheesy-goodness of a tuna melt but without the bread (extra calories and carbohydrates). They are a quick, easy, and super healthy dinner...

Oven-Baked Tuna-Stuffed Tomatoes
  • 2 large tomatoes or 3-4 medium tomatoes
  • salt and pepper, to taste
  • 1 (5 ounce) can light tuna in water, drained and flaked
  • 2 tbsp. light mayonnaise
  • 1 dill pickle spear, finely chopped
  • 1 tbsp. bread crumbs
  • salt and pepper, to taste
  • 1/4 cup shredded 2% reduced fat cheddar cheese

Preheat oven to 350 degrees.

Cut a thin slice off the top of each tomato, and gently scoop out pulp and seeds, leaving a 1/2 inch wall. Season the inside of each hollowed tomato with pinches of salt and pepper.

Mix tuna, mayonnaise, dill pickles, and bread crumbs in a small bowl. Season to taste with salt and pepper.

Scoop mixture into tomato shells (up to the top of each tomato). Place tomatoes on a foil-lined baking sheet.

Sprinkle each tomato with shredded cheddar cheese.

Bake for 25 minutes.

So easy!!!!

These tuna-stuffed tomatoes turned out great!  Paired with a small side salad it was the perfect, healthy meal. 

And they really do taste like a tuna melt... YUM! 


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