I have a love hate relationship with carbs. I love to eat them, but they either make me gain weight or prevent me from losing it. Some people can eat healthy carbs (oatmeal, brown rice, quinoa, and sweet potatoes) and still get rid of fat. But not me. I have to pretty much go super low carb to lose even a dang pound. Even if I am hitting the gym almost daily. It isn’t fair, but it is what it is.
When I saw a picture of a tuna melt with half a tomato on the bottom rather than the usual piece of bread, I got excited! I freeking love Tuna Melts, but I haven’t been eating them much lately because of the bread. Since I went (mostly) gluten free, I have used gluten free bread as my bottom for Tuna Melts, but I have learned that just because something is gluten free, does not mean it is healthy! Not by a long shot! The flours used to make many gluten free breads can spike your blood sugar just as high or higher than wheat. Not good for the waistline or your health for that matter. I have made tuna melts without a bottom and in a bowl instead, but its just not the same. Tomatoes are healthy, low carb, and I like tomato on my tuna melt anyways. I cant believe I didn’t think of this sooner!
My theory is that if I lose the bread, I can have more cheese. This is probably why I never seem to be able to lose those pesky last 10 pounds… C’est la vie.
I love how adaptable this recipe is. You can make this recipe with very little cheese or mayo if you like. Or a lot! 😉 You can use whatever cheese you like and you can add any number of things to it. I like mine with a fair amount of Gruyere and Cheddar cheese, only a little mayo, sliced pickles, a good sprinkle of salt after baking, and a glass of wine. 😉 Some sliced avocado is nice too.
Tuna Melts on Tomato Halves
- 1 large Tomato
- 1 can Flaked light Tuna in water
- 1 - 2 Tbsp Mayo ( I used light mayo)
- 2 - 4 Tbsp chopped Green Onion
- 1/4 - 1/2 cup of Guryre and Cheddar Cheese mixed together
- 2 Pickles sliced
- Salt and Pepper
- Heat your oven to 400 degrees.
- Slice the tomato in half and scoop out the seeds. You dont have to do this, but if you leave the seeds in, it can get runny.
- Open the can of tuna, scoop it into a bowl, add the mayo and the green onion. Stir to combine.
- Place the tomatoes on a parchment lined baking sheet. Put half the tuna mix on each tomato half.
- Top each tomato half with pickle slices and then the cheese.
- Bake in the oven for about 15 mins or until cheese is melted and bubbly.
- Remove from the oven and serve right away.
Recipe NotesYou can use any kind of cheese for this as long as it melts well. I just really like Gruyere and Cheddar.
For an option, try a few slices of avocado instead of the pickle. Or try both!