Tomato Tuna or Crab Melts are perfect, especially if you are trying to eat less bread! These tomatoes are stuffed full of crab or tuna, celery and cheese! Totally delicious!
As time goes on we have been eating less and less bread but we still want a good old tuna or crab melt experience on occasion! This recipe for Tomato Tuna or Crab Melts satisfies that craving every time!
The crab or tuna mixture is so tasty combined with the tomato, covered in melted cheese! You can add a little extra mayonaise if you prefer the mixture to be creamier on the inside of these tomatoes.
I always encourage everyone to taste things as they go. I use so many spoons and am tasting food constantly as I am preparing it and I ask you to do the same thing, especially with a recipe like this.
Not only do you have the option to add more or less mayonaise, feel free to add more celery or onions too, if that’s what your taste buds desire! I also suggest adding salt and pepper if your mixture needs it! Taste it first to be sure!
If you are using crab to make these Tomato Tuna or Crab Melts I usually leave out the mustard. I find the mustard adds a nice flavor to the tuna and is too much for the crab. I leave the decision up to you and I can’t wait to hear if you agree with me or not!
Ingredients for Tomato Tuna or Crab Melts
- can of tuna or crab
- tomatoes
- celery
- onion
- cheese
- mayo
- mustard (tuna only)
- salt
- pepper
- lemon juice
- dried dill, parsley or basil
How to make Tomato Tuna or Crab Melts
How to make Tomato Tuna or Crab MeltsPreheat your oven to 350 degrees. Prepare a rimmed baking pan with tinfoil lightly coated in cooking spray. It will be helpful to have edges to lean the tomatoes against while baking. Set aside.
Slice off the top of each tomato and scoop out the insides using a knife and then a spoon. We cut up the insides of the tomato using a knife first to make the scooping easier. Be careful not to damage the outside of the tomato while scooping out as much of the seeds and pulp as possible. Discard the pulp and dice your tomato tops to add to the tuna or crab mixture. Set tomato bowls aside upside down on a plate or paper towel to drain as much juice out of them as possible.
In a medium sized bowl, combine drained tuna or crab and mayo. Add enough mayo to coat the tuna or crab to your liking.
Next, add onions, diced tomato tops, celery, salt and pepper. Mix well.
Add mustard if you are making tuna. Add some of the mustard. Taste the mixture to see if you want more. I usually don’t add the mustard when I am making crab. Also, taste your mixture and see if you want to add more salt or pepper as well.
Add basil, dill or parsley to taste, if desired. I usually don’t but my husband does.
Stuff the tuna or crab mixture inside each of your tomato bowls. We use a fork to do this.
Top each tomato with a pinch of cheese, as much or as little as you want. I usually pile as much as I can on top!
Place each stuffed tomato into your prepared baking pan.
Bake for 20-25 minutes or until heated. Broil for a minute or two to brown cheese to your desired liking if required. Serve immediately.
More Easy Lunches To Try
Cheesy Honey Mustard Turkey Roll Ups
Cheesy Chicken Bacon Ranch Pinwheels
Easy Baked Ham and Cheese Pinwheels
Easy Crispy Chicken Salsa Wraps
Slow Cooker Chicken Salad On Anything
Easy Chicken Salad Snack Wraps
Easy Smoked Salmon Tortilla Roll Ups
Tomato Tuna or Crab Melts Video
Tomato Tuna or Crab Melts
Ingredients
- 1 can (6 oz) tuna or crab, drained
- 4 medium tomatoes or 2 large
- 1-2 tablespoons celery, minced
- 3 tablespoons onion, diced
- 1 cup cheese, shredded
- 2-4 tablespoons mayonnaise
- 2-4 teaspoons mustard, ground or 1 tblsp mustard, your favorite kind
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1-2 teaspoons lemon juice
- ½ teaspoon dried dill, parsley, or basil optional
- cooking spray
Instructions
- Preheat your oven to 350 degrees. Prepare a rimmed baking pan with tinfoil lightly coated in cooking spray. It will be helpful to have edges to lean the tomatoes against while baking. Set aside.
- Slice off the top of each tomato and scoop out the insides using a knife and then a spoon. We cut up the insides of the tomato using a knife first to make the scooping easier. Be careful not to damage the outside of the tomato while scooping out as much of the seeds and pulp as possible. Discard the pulp and dice your tomato tops to add to the tuna or crab mixture. Set tomato bowls aside upside down on a plate or paper towel to drain as much juice out of them as possible.
- In a medium sized bowl, combine drained tuna or crab and mayonaise. Add enough mayo to coat the tuna or crab to your liking.
- Add onions, diced tomato tops, celery, salt and pepper. Mix well.
- Add mustard if you are making tuna. Add some of the mustard. Taste the mixture to see if you want more. I usually don't add the mustard when I am making crab. Also, taste your mixture and see if you want to add more salt or pepper as well.
- Add basil, dill or parsley to taste, if desired. I usually don't but my husband does.
- Stuff the tuna or crab mixture inside each of your tomato bowls. We use a fork to do this.
- Top each tomato with a pinch of cheese, as much or as little as you want. I usually pile as much as I can on top!
- Place each stuffed tomato into your prepared baking pan.
- Bake for 20-25 minutes or until heated. Broil for a minute or two to brown cheese to your desired liking if required. Serve immediately.
Notes
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