Easy Tuna Melt Tomatoes
These 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. Save your complicated tuna salads for someone else.
Gather your Ingredients
- Tuna packed in water
- Celery
- Red onion
- mayonnaise – gotta use the good stuff – Hellman’s is where it’s at.
- garlic powder
- salt
- large tomatoes (like beefsteak or heirloom)
- parsley
- cheddar cheese
How to Make Tuna Melt Tomatoes
- Preheat your oven to 400°F.
- Slice tomatoes into thick rounds (½ inch to 1 inch) on place on a clean kitchen towel or paper towel.
- Sprinkle sliced tomatoes with a pinch of salt and let them hang out for 10-15 minutes to draw out moisture. Pat dry with a paper towel or clean cloth.
- Mix tuna, diced celery, chopped red onion, mayonnaise, garlic powder, and a pinch of salt together in a bowl.
- Place tomato slices on a baking sheet lined with parchment paper.
- Spoon tuna salad generously onto each tomato slice.
- Top each tomato slice with freshly grated cheddar cheese.
- Bake in the oven for about 15-20 minutes until the cheese melts and gets bubbly.
- Sprinkle chopped parsley on top before serving.
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. I swear it melts nicer and for some reason tastes better, even if I can’t explain why.
How to Serve Tuna Melt Tomatoes
These tuna melts are great all by themselves as a quick, satisfying snack. Want to turn them into a meal? Pair them with a bowl of your favorite soup or toss a simple green salad on the side. Lunch (or light dinner!) sorted.
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
- 2-3 large tomatoes, sliced 1/2 -1 in thick, beefsteak or heirloom
- 1 tsp salt, for salting tomatoes
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 Baking
- 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.