Tomato Tuna Melts are a simple and quick lunch option. You can throw this dish together in less than ten minutes! Packed with omega-3’s and protein from the tuna and heart healthy fats from the avocado, this is truly a nutrition packed meal.
“By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to prizes associated with the contest. I was not compensated for my time.”
I love me some tuna salad in tomatoes. Back in college, that was a regular go-to meal for me. It was quick, easy, and most importantly, cheap! Today we’re redoing the tuna salad by making tuna melts in a tomato by adding some creamy avocado and broiling with spicy cheese.
A tuna melt is a great lunch (or light dinner) that can be thrown together in less than 10 minutes! You may already have some of the ingredients on hand. It’s a very simple recipe– tuna, avocado, mayo, red onion, salt and pepper.
Today’s recipe for Pepper Jack & Avocado Tomato Tuna Melts is sponsored by Bumble Bee tuna, as part of a Recipe Redux contest. Bumble Bee challenged us to create and share our favorite recipes made with tuna, to help show the importance of a diet rich in seafood. On Monday I posted my family’s recipe for Polish Tuna Pie— be sure to check that one out too!
The June 2014 draft seafood advice from the FDA and EPA encourages everyone to eat at least 8 to 12 ounces (2 to 3 servings) of seafood per week. Canned tuna is a convenient, affordable and delicious way to make sure you and your family are eating enough seafood. Bumble Bee solid white albacore tuna is an excellent source of protein, it’s high in selenium and niacin, and free from saturated fat.
These tuna melts will last several days in the fridge. I made a batch of three and ate them for lunch this week!
Here’s the recipe:
- 3 large, ripe tomatoes
- 1 4-ounce can Bumble Bee Prime Fillet Solid White Albacore Tuna in Water, drained
- 2 Tbsp mayonnaise
- 1/4 red onion, diced finely
- 1 large avocado, diced
- salt and pepper, to taste
- 3 slices pepper jack cheese
- Slice off the tops of the tomatoes and scoop out the insides using a knife.
- In a bowl, combine the tuna, mayo, onion, avocado, salt and pepper.
- Stuff the tuna mixture into the tomato cups, making it compact. Top each tomato with a slice of pepper jack cheese.
- Broil for 3 minutes or until the cheese is melted and brown.
- Serve with salad greens.
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Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!