How are your gardens doing? This summer, I have heard a mix of folks who have a great crop of tomatoes, while others are struggling.

Consider trying these stuffed tomatoes this summer for a quick dinner. Since the tomatoes will soften with cooking, try stuffing these tomatoes in advance and only cooking what you want to eat.

With lots of veggies (and a kick of heat), watch how to prepare this recipe in the video.

Tuna-Stuffed Tomato Melt (Serves 4)

1 (5 oz.) can tuna in water, drained
1/2 cup chopped cucumber
1/2 cup diced red onion
1 small jalapeno pepper, seeded and diced
1/4 cup cilantro, chopped
1/4 cup light mayonnaise
1 tablespoon lemon juice
4 medium tomatoes
2 oz reduced-fat cheese, cut into 8 pieces (Cheddar, Monterey, or Pepper Jack suggested)
1 avocado, sliced (optional)

1. Preheat oven to 350°F.
2. In a large bowl, mix tuna, cucumber, red onion, jalapeno, cilantro, mayonnaise, and lemon juice until combined.
3. Wash tomatoes, cut off stem end, and scoop out inside of tomatoes with a spoon. Discard contents or use for another recipe.
4. Fill each tomato evenly with tuna salad. Top each tomato with a piece of cheese. Place tomatoes in a 13x9-inch oven-safe pan. 5. Bake 10-15 minutes or until cheese is melted.
6. Serve with a slice of avocado, if desired.

Nutritional analysis per serving (with 2 slices avocado): 240 calories, 15g fat, 360mg sodium, 14g carbohydrate, 5g fiber, 15g protein

Nutritional analysis per serving (without avocado): 160 calories, 8g fat, 360mg sodium, 9g carbohydrate, 2g fiber, 14g protein

Adapted from: Jenna Smith, University of Illinois Extension