Easy Tuna Melt Tomatoes
Jump to RecipeThese tuna melts served on tomatoes are a quick, gluten-free snack or lunch, loaded with simple yet delicious tuna salad and bubbly melted cheese.
Who says a tuna melt has to involve bread? Not me. Today we’re ditching the carbs and going rogue with tuna melts served right on juicy tomatoes. I know—it’s wild. But trust me, it’s also delicious.
This recipe is perfect for a quick snack or lunch, especially when you’re trying to cut gluten or just avoid that carb-induced nap afterward.
My tuna salad is nothing fancy—just the basics because, frankly, simple always tastes best (and is healthier for you too!)
Glow Notes
These tuna melt tomatoes are a protein-packed, low-carb twist on the classic sandwich. Swapping bread for juicy tomato slices not only cuts down on refined carbs but also boosts your intake of antioxidants like lycopene, which supports heart health and may reduce the risk of certain cancers. The tuna provides lean protein and omega-3 fatty acids, promoting brain function and cardiovascular wellness. Topped with cheddar cheese, you get a dose of protein, calcium and Vitamin K2.
Recipe Tidbits
If you can snag farm-fresh or heirloom tomatoes, you’re winning at life. Sometimes store bought beefsteaks can taste…well…like nothing. Thick slices give a satisfying, meaty bite, so don’t skimp.
Definitely salt your tomatoes beforehand—it helps avoid the tomato juice flood in your oven. Give them a good pat dry to dodge sogginess later.
One more thing—grate your own cheddar cheese. It melts nicer and for some reason tastes richer.
Storage / Make Ahead Tips
You can prep these a few hours early and pop them into the oven when hunger strikes. Just don’t get carried away with your planning—too long in advance, and you’ll have a soggy tomato situation.
For peak flavor, make and eat these on the same day. Storing leftovers is not recommended—no one wants sad, soggy tomatoes tomorrow. Blah.
Tuna Melt Tomatoes
Equipment
- baking sheet with wire rack
- mixing bowl
Ingredients
for tuna salad ingredients
- 10 oz tuna packed in water ((that's about 2 cans))
- 3 tbsp mayonnaise (I love Hellmans)
- 1 stalk celery (diced)
- 1 tbsp red onion (minced)
- ¼ tsp garlic powder
for assembling tuna melt tomatoes
- 1-2 large tomatoes (sliced ½ in thick, beefsteak or heirloom)
- 1 tsp salt (for salting tomatoes)
- ¼ cup cheddar cheese (shredded)
for serving
- chopped fresh parsley
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Place sliced tomatoes on a clean kitchen towel or paper towel and sprinkle each with salt. Allow tomatoes to sit for 10-15 minutes, then pat dry with a clean cloth or paper towel.
- Mix tuna salad ingredients together.
- Spoon tuna salad on top of tomato slices and cover with shredded cheddar cheese. Place on a baking sheet fitted with a wire rack.
- Bake for 15-20 minutes, until cheese is hot and melty.
- Top with chopped fresh parsley, salt and pepper if desired, and serve immediately.
