tuna melt stuffed tomatoes

Recipe information

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 6 to 8

Nutritional breakdown (per serving)

Calories: 133
Protein: 11 g
Carbohydrates: 9 g
Fats: 6 g
Fibre: 1.9 g


  • 6–8 large tomatoes
  • ¾ cup cooked quinoa
  • 1 can (6 oz.) tuna in water, drained
  • ¼ cup red onion, chopped
  • 1/3 cup olives, pitted and sliced
  • 1 tbsp. fresh oregano, chopped
  • Salt and freshly ground pepper
  • 6 oz. Canadian mozzarella, cubed



  1. Preheat grill to medium-high heat or oven to 450°F (230°C).
  2. Cut a thin slice off the bottom of each tomato, so they sit upright. Cut the top off to create an opening large enough to stuff them. Scoop out and chop flesh, discarding seeds. Turn tomatoes upside down on a plate lined with paper towel to drain.
  3. In a bowl, mix quinoa, tuna, onion, olives and oregano. Season with salt and pepper. Add tomato flesh and cheese.
  4. Stuff tomatoes with the mixture and cover with tomato tops.
  5. Transfer tomatoes to an aluminum plate if grilling or to an oven-safe baking dish if using the oven. Cook on the grill or in the oven for 15 to 20 minutes or until filling is very hot and cheese has melted. Serve immediately.

For a slightly different taste, try using Canadian Havarti or Monterey Jack cheese.

Recipe and image reprinted with permission from Dairy Farmers of Canada.

Additional recipes can be found on the Dairy Farmers of Canada site.

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