Here’s a simple, genuinely keto-friendly version of tuna melt stuffed tomatoes—low in carbs, high in protein, and satisfying without bread.
🥑 Keto Tuna Melt Stuffed Tomatoes
🧾 Ingredients
- 4 large ripe tomatoes
- 1 can tuna (in water or oil, drained)
- 2–3 tbsp mayonnaise
- 1/2 cup shredded cheese (cheddar or mozzarella work best)
- 1 tbsp Dijon mustard (optional, but adds flavor)
- 1–2 tbsp finely chopped celery (for crunch, optional)
- 1 tbsp chopped fresh parsley or green onions
- Salt & black pepper to taste
🔪 Instructions
1. Prep the tomatoes
Slice the tops off the tomatoes and scoop out the insides with a spoon.
Lightly salt the inside and place them upside down on a paper towel for 5–10 minutes to remove excess moisture.
2. Make the tuna filling
In a bowl, mix:
- Tuna
- Mayonnaise
- Mustard
- Celery
- Herbs
- Salt & pepper
Stir until well combined.
3. Stuff the tomatoes
Place tomatoes upright in a baking dish and fill each with the tuna mixture.
4. Add cheese
Top each tomato with a generous amount of shredded cheese.
5. Bake
Bake at 190°C (375°F) for about 12–15 minutes, or until the cheese is melted and slightly golden.
6. Optional broil
For a crisp top, broil for 1–2 minutes at the end.
🥗 Tips & Variations
- Add chopped pickles or olives for extra flavor
- Use canned salmon instead of tuna for variety
- Sprinkle a little paprika or chili flakes on top for a kick
- For extra richness, mix in a bit of cream cheese
⚖️ Keto Notes
- Each serving is low-carb (roughly 4–6g net carbs depending on tomato size)
- High in healthy fats and protein
- Naturally gluten-free
If you want, I can calculate exact macros or suggest a meal plan using this recipe.
