Ingredients
2 cans (5oz each) wild caught tuna, drained
1/2 cup mayonnaise
1 tbls Dijon mustard
2 scallions, thinly chopped
1 finely diced celery rib
1 cup shredded cheddar cheese divided
4 large tomatoes, tops cut off
Ground pepper to taste
Directions
Preheat the oven to 375, lightly grease a shallow 1-2 quart baking dish.
Break up the tuna into small chunks and place in a medium bowl. Add the mayo, mustard, celery, scallions, and 1/2 of the cheese and mix until well blended. Taste and add the ground pepper if needed.
Using a spoon, scrape out the flesh of each tomato and discard (I put the flesh in a small Tupperware to use later – don’t like to waste food). Fill each hollowed tomato with the tuna mix, mounding slightly, and place in the baking dish.
Bake for 8 minutes or until hot. Remove from the oven and turn the oven to broil. Top each tomato half with the remaining cheese, and broil for 2 minutes or until the cheese is melted and bubbly.
And voila !! Your Wheat and Gluten Free Tuna and Tomato Melts are ready to serve. Simple and delicious 🙂
This is perfect! I just recently found out that I am gluten intolerant (it has the one causing my breakouts) so, I have been looking for gluten-free recipes. Thank for your sharing. This looks absolutely delicious.
Wow, what a fantastic recipe! I’m always on the lookout for quick, healthy, and tasty meals, and this Wheat & Gluten Free Tuna and Tomato Melt ticks all the boxes. The combination of tuna, tomatoes, and cheese sounds heavenly, and the fact that it’s ready in just 30 minutes is a game-changer. Thanks for sharing this, can’t wait to try it out!
This looks so so good! i love that it is gluten free! I can’t wait to make your recipe, it looks delicious.