The recipe for this one is simple: preheat oven to 400 F. Slice top off tomatoes, scoop out innards with a spoon & discard. Turn upside down on a paper towel to drain while you make tuna fish salad the way you like it, and slice the cheese to cover the tops.
(Mine included tuna, mayo, diced celery, thinly sliced green onion, a little mustard, some cajun seasoned salt, and chopped parsley from the garden.)
Turn tomatoes back over. Spoon tuna fish salad into tomatoes, place on baking pan(I used a silicone baking sheet for low-mess cleanup), and top with cheese slices. In my case, I turned a couple pointy tomatoes that wouldn't stand up straight over and smooshed in the pointy end, or sliced it off with a sharp knife so they'd stand up straight.
Pop in the oven for 10-15 minutes, depending on the size of your tomatoes. Let cool a couple minutes, so the cheese doesn't burn your mouth. Enjoy!
Two out of two cats agree that I'm the most popular woman in the house right now, as the scent of hot tuna wafts out of the oven.
Original recipe here: http://beautyandthefoodie.com/tuna-melt-stuffed-tomatoes/