Low Carb Tuna Stuffed Tomatoes 5 Net Carbs Food

TUNA MELT STUFFED TOMATOES

Tuna Melt Stuffed Tomatoes image

Low carb, keto tuna melt stuffed tomatoes have all the tuna melt taste but without all the carbs.

Provided by Stacey

Time 10m

Number Of Ingredients 11

Ingredients

4 tomatoes (medium sized)
6 ounce tuna (drained)
2 ½ tbsp mayonnaise
1 tbsp minced celery
½ tsp parsley
½ tbsp mustard (organic stone ground)
2 tsp lemon juice
2 tsp golden flax meal *optional for extra fiber
¼ tsp sea salt
⅛ tsp black pepper
2 slices cheddar cheese

Steps:

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 5 minutes or until cheese melts. Remove from oven, cool and serve.

Nutrition Facts : ServingSize 1 g, Calories 170 kcal, Carbohydrate 3.5 g, Protein 13 g, Fat 12 g, Fiber 1 g, Sugar 2 g

BAKED TUNA FILLED TOMATOES

Baked Tuna Filled Tomatoes image

Tuna stuffed tomatoes baked in the oven. A great meal if served with a salad or veges, or great as an entree. Makes 8

Provided by Jubes

Categories Tuna

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

8 vine-ripened tomatoes
125 g cream cheese, softened (can use light cream cheese if preferred)
1 lemon, juice and zest of, finely grated
425 g tuna, drained and flaked
3 green onions, thinly sliced
2 tablespoons mint leaves, finely chopped (or can use basil or coriander)

Steps:

Preheat oven to 180°C.
Cut a thin slice from the top of each tomatoe. Set aside for later use.
Scoop out the tomato flesh. Roughly chop the flesh.
Place the tomato shells into a greased ceramic or glass dish.
In a medium bowl- combine the cream heese, lemon rind and 2 tablespoons lemon juice and mix until well combined. Stir in half of the tomato flesh, tuna, onions and the mint.
Spoon the mixture into the tomatoe shells. Replace tomato tops. Season with salt and pepper.
Bake approx 35 minutes or until the tomatoes are just tender. Do not overbake as the tomatos will collapse and not hold their shape.
Serve warm or at room temperature.

Nutrition Facts : Calories 156.7, Fat 8.3, SaturatedFat 4.2, Cholesterol 37.4, Sodium 74.2, Carbohydrate 6.2, Fiber 1.7, Sugar 3.5, Protein 14.8

RANCH TUNA STUFFED TOMATOES

Ranch Tuna Stuffed Tomatoes image

Haven't made this yet but it sounds perfect for a hot summer night ! Recipe from Hidden Valley. Prep time does not include 1 hour chilling.

Provided by Lorac

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 ounce) can solid white tuna, drained
1 (8 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can corn, drained
4 ounces shredded cheddar cheese
2/3 cup bottled ranch dressing
1/4 cup chopped green onion
4 large fresh tomatoes

Steps:

Combine all ingredients, except tomatoes, and chill 1 hour.
Core tomatoes and scoop out centers to remove seeds and flesh.
Slice each tomato into 5-6 wedges without cutting through the bottom.
Gently open up the tomatoes and top with the tuna mixture.

Nutrition Facts : Calories 533, Fat 35, SaturatedFat 9.9, Cholesterol 53.8, Sodium 914.8, Carbohydrate 32.2, Fiber 6.5, Sugar 9.5, Protein 25.4