Tuna Melt Stuffed Tomatoes (Print version)

Juicy tomatoes filled with creamy tuna, green onions, and cheddar baked until golden and bubbling.

# What You Need:

→ Vegetables

01 - 4 large firm tomatoes
02 - 2 green onions, thinly sliced
03 - 1/4 cup diced celery (about 1.5 oz)
04 - 1 tablespoon fresh parsley, chopped

→ Seafood

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

→ Dairy

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

→ Seasonings & Extras

09 - 1 teaspoon Dijon mustard
10 - Salt, to taste
11 - Black pepper, to taste
12 - 1/4 cup breadcrumbs (optional, about 0.5 oz)

# How to Make:

01 - Set the oven temperature to 400°F.
02 - Slice tops off each tomato and carefully scoop out the pulp, leaving a sturdy 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 fully blended. Season with salt and black pepper to taste.
04 - Gently spoon the tuna mixture into each tomato cavity, mounding slightly above the rim.
05 - Sprinkle additional shredded cheddar cheese and breadcrumbs on top of each stuffed tomato if desired.
06 - Arrange stuffed tomatoes in a baking dish and bake for 18 to 20 minutes or until cheese is melted and tops turn golden brown.
07 - Allow tomatoes to cool briefly before serving. Garnish with extra parsley if preferred.

# Expert tips:

01 -
  • No need for bread: it delivers that oozy, comforting tuna melt flavor with a juicy tomato base.
  • It's incredibly quick to assemble, yet feels like cozy diner food served with a flourish.
02 -
  • Trying to scoop tomatoes too thin will leave you with collapsed shells that leak precious filling—thickness matters.
  • Once I forgot to drain my tuna well: the result was soupy bottoms—ever since, I always press out the liquid thoroughly.
03 -
  • Always give the tomatoes a quick salt inside after scooping: it adds subtle flavor and helps draw out extra moisture.
  • The tiniest bit of extra cream cheese makes the filling unbelievably creamy and hard to resist.
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