Tuna-Fish Stuffed Tomato Melt

A perfectly ripe summer tomato, creamy tuna-fish, fragrant rosemary and melted sharp cheese…yes, please. As many of you know, I am very fond of a a perfectly constructed tuna-fish melt. This time around, I was looking for something without bread. What better to replace bread with, than a summer gem. This was darn tasty snf super simple–my favorite! Try this one for a small lunch get-together. The tomatoes would look so cute all lined up on a platter, sprinkled with some chopped rosemary.

Tuna-Fish Stuffed Tomato Melt
Serves 2

2 large vine-ripened tomatoes or beefsteak tomatoes, tops cut-off and fillings removed {I used a grapefruit cutter/slicer for this, but a knife & a spoon would work fine.}

1 can of oil packed tuna-fish, drained
1/4 cup red onion, diced
1/4 cup Vegenaise
1 TBL fresh rosemary, chopped
sea salt & cracked pepper
2-4 slices cheddar or Gruyere cheese

  1. In a medium bowl, mix all the ingredients besides the cheese together.
  2. Preheat the broiler on high. Fill the tomatoes with the tuna-fish mixture (enough for the tuna-fish to come up over the top of the tomato).
  3. Place a slice or two of cheese on top (depending on how big the slices are).
  4. Place each of the tomatoes in some tinfoil and kind of mold the tinfoil around the tomato & put them directly under the broiler for about 4 minutes. Once the cheese is bubbly, melted & starting to turn golden take the tomatoes out.
  5. Season again with a little sea salt and pepper to serve.

tuna fish stuffed tomato

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