Tuna-Stuffed Tomato Melt

Ingredients
  • 1 (5 ounce) 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 ounces reduced-fat cheese. cut into 8 pieces (Cheddar. Monterey. or Pepper Jack suggested)
  • 1 avocado. sliced (optional)
Directions
  1. Preheat oven to 350°F.
  2. Wash hands with soap and water.
  3. Wash produce under cool water. Prepare as directed in Ingredients.
  4. In a large bowl, mix tuna, cucumber, red onion, jalapeno, cilantro, mayonnaise, and lemon juice until combined.
  5. Cut off stem end of tomatoes and scoop out inside with a spoon. Discard tops and insides. or use in another recipe.
  6. Fill each tomato evenly with tuna salad. Top each tomato with two pieces of cheese. Place tomatoes in a 13x9-inch oven-safe pan.
  7. Bake 10-15 minutes or until cheese is melted. Serve with a slice of avocado. if desired.
  8. Cover and refrigerate leftovers within 2 hours. Eat within 4 days.
tuna melt tomato
Servings
4
Nutrition Facts

Calories: 160

Fat: 8 g

Sodium: 360 mg

Total Carbohydrate: 9 g

Fiber: 2 g

Protein: 14 g