The best part about this time of year is the abundance of the fresh produce that is just begging me to EAT ALL THE VEGGIES. The BF is always bringing home tomatoes or corn or zucchini from the little roadside stands that pop up everywhere. Our little farmer’s market is full of good things, too. It’s like every day is Christmas!

Last week, The BF brought us some tomatoes that looked perfect for stuffing. I weighed a handful of options before I settled on a tuna salad filling, mostly because I had everything I needed and I didn’t want to go to the store.

These make a great summer dinner because you only have to turn the broiler on for about 5 minutes, so you don’t really have to heat up the kitchen. Serve them with a big green salad and some cottage cheese and you barely have to make an effort at all. I was lucky enough to have leftover cucumbers and onions and roasted eggplant from the night before. Hooray!

Tuna melt stuffed tomatoes

*This recipe makes 2 stuffed tomatoes with some tuna salad leftover*

2 medium tomatoes

2 envelopes tuna packed in water (single serving size)

Mayonnaise (you could use Miracle Whip if you prefer)

Sweet pickle relish

About 1/4 of a smallish onion, diced

2 hard boiled eggs**, roughly chopped

About a teaspoon of celery seed (or a rib of celery chopped)

Salt and pepper

About 3/4 to one cup shredded cheddar cheese

Start by slicing the tops of the tomatoes off. Scoop out the insides (I used an ice cream scoop) so you have a nice, hollow cavity. Set the tomatoes, cut side down, on a paper towel lined plate.

Stir tuna and mayo (start with a little mayo and add until you have the consistency you want). Mix in egg, onion, celery seed (or celery), and add relish and salt and pepper to taste.

Stuff tomatoes with the tuna salad. I like to broil them in a muffin tin because it keeps them from falling over, so place each tomato into a hole in the muffin tin, top with cheese, and broil on low until cheese is brown and bubbly.

If you use cherry tomatoes, these make a nifty little appetizer for a cookout or summer party. Just be careful, because you may find that they disappear rather quickly.

When you broil the tomatoes, the filling will NOT be heated through. If you prefer a hot filling (I’m not sure hot tuna salad would be super yummy but whatever floats your boat), you should bake the ‘maters.

** Ok, don’t bother with actually boiling the eggs. Seriously. Just put some cupcake liners in your muffin tin, put the eggs in there, and bake at 325° for 25 minutes. Once they come out of the oven, dunk them in ice water for ten minutes or so, then peel ’em. SO MUCH EASIER.