Tuna Melt Stuffed Tomatoes

• Gluten free

• Seafood

  • 6 oz Tuna

• Produce

  • 1 tbsp Celery
  • 1/2 tsp Parsley
  • 4 Tomatoes, medium-sized

• Condiments

  • 2 tsp Lemon juice
  • 2 1/2 tbsp Mayonnaise
  • 1/2 tbsp Mustard, stone ground organic

• Baking & Spices

  • 1/8 tsp Black pepper
  • 2 tsp Golden flax meal *optional
  • 1/4 tsp Sea salt

• Dairy

  • 2 slices Cheddar cheese

Found on beautyandthefoodie.com

Description

Directions

• Preheat oven to 400 F, and line or grease a baking sheet.
• Cut tomatoes in half and use the bottom half of tomatoes.
• Using a knife slice around the inner edges of tomato halves and with a spoon, scoop out the center of tomatoes. Be sure to dump out all seeds, pulp and juices. Turn tomato halves over on a plate to drain.
• In a medium bowl combine all the remaining ingredients except for the cheese slices. Mix together and break up tuna into flakes. Mix until combined.
• Turn the tomato halves over and fill each hollowed out tomato with tuna salad mixture.
• Cut the 2 cheese slices in half and top each tomato with cheese.
• Bake for 15 minutes. Remove from oven, cool and serve.

Nutrition