Quick and easy lunch — and low carb, keto-friendly — of Caesar Tomato Tuna Melts. Just not terribly easy to photograph, but they tasted yummy. I could have served them with lettuce as more of a sandwich, but all out of lettuce. I used provolone as the cheese but cheddar or swiss would go nicely as well. Pantry/fridge friendly ingredients too.
Ingredients
1 5-ounce cans canned tuna, drained
2 tablespoons Mayonnaise
2 tablespoons Ceasar salad dressing
1 tablespoon Finely diced shallot
2 tablespoons Dill pickle relish
2 roma tomatoes, cut in half lengthwise
salt and pepper to taste
1/2 teaspoon dill (fresh or dried)
4 slices Cheese (cheddar, mozzarella, provolone)
Directions
In a bowl combine the mayonnaise, Caesar dressing, shallot and dill pickle relish. Stir to combine. Add in the tuna, salt, pepper and dill and stir until well combined.
Place the four tomatoes half on a baking sheet, removing some of the interior “guts” with a spoon, and sprinkle a little pinch of salt on top of each tomato slice. Add 1/4 of the tuna mixture into each tomato half. Top each one with a slice of cheese, sprinkle with a little more dill.
Set oven to broil and place the baking sheet in the oven. Cook for 3-5 minutes, or until the cheese is melted on top. Serve immediately.
