Tuna Melt Stuffed Tomatoes (Print Version)

Juicy tomatoes filled with creamy tuna melt, baked golden for a warm, comforting dish.

# Components:

→ Vegetables

01 - 4 large, firm tomatoes
02 - 2 green onions, thinly sliced
03 - 1/4 cup diced celery (about 25 g)
04 - 1 tbsp fresh parsley, chopped

→ Seafood

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

→ Dairy

06 - 1/2 cup mayonnaise (120 ml)
07 - 1/2 cup shredded cheddar cheese (about 60 g), plus extra for topping
08 - 2 tbsp cream cheese, softened

→ Seasonings & Extras

09 - 1 tsp Dijon mustard
10 - Salt and pepper, to taste
11 - 1/4 cup breadcrumbs (about 15 g), optional

# Method:

01 - Set oven temperature to 400ºF.
02 - Cut the tops off each tomato and scoop out the interior, preserving a thick shell. Place tomatoes upside down on paper towels to drain excess moisture.
03 - Combine drained tuna, green onions, diced celery, mayonnaise, cream cheese, Dijon mustard, parsley, and 1/2 cup shredded cheddar cheese in a bowl. Stir until smooth and season with salt and pepper.
04 - Fill each tomato cavity with the tuna mixture, mounding slightly above the rim.
05 - Sprinkle extra shredded cheddar and breadcrumbs over each filled tomato, if desired.
06 - Arrange stuffed tomatoes in a baking dish and bake for 18–20 minutes until cheese melts and the tops are golden brown.
07 - Allow tomatoes to cool briefly before serving. Garnish with additional parsley as preferred.

# Expert Advice:

01 -
  • Swapping bread for baked tomatoes means every bite is warm and juicy—secretly lighter but just as comforting.
  • All the cheese gets bubbly and golden on top, and you end up with less mess and more flavor than the usual tuna melt.
02 -
  • If the tomatoes are too ripe or hollowed too thinly, they’ll collapse in the oven—I learned that after one memorable mushy batch.
  • Mixing cream cheese into the tuna filling changed everything; it made the centers stay creamy even after cooling.
03 -
  • Drying the scooped tomatoes prevents a watery bottom (don’t skip this step—it’s game-changing).
  • Toast breadcrumbs in a dry pan first for extra crispiness on top if you’re using them.
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