Broiled Tuna Salad Tomato Cups

Tuna salad in a tomato is one of those ideas that feels almost too simple to be useful, until you are standing at the counter with a bowl of ripe tomatoes and no desire to build a sandwich. The tomato does the work of the bread. It holds the filling, it adds cool juice, and once it has been broiled for a few minutes the edges soften a little and the whole thing tastes like summer rather than like a can.

A bit of background on the tomato itself. Botanically it is a fruit, but in the kitchen it behaves like a vegetable, which is why it sits so happily under a savory filling. Most of its flesh is water, so the scooping step matters. If you leave the seeds and pulp in, the filling sits in a puddle. Scoop them out with a spoon, then turn each shell upside down on a towel for a minute or two while you mix the tuna. That small pause keeps the cups from going watery under the broiler.

On the tuna: draining it well is the single most important step for texture. Press the lid down on the can and tip it off firmly, and the mayonnaise will cling instead of slide. Celery and shallot add crunch and a mild bite, and celery seed gives a faint, grassy note that people often guess at without naming. Watch the broiler closely. Ovens vary, and the cheese can go from golden to dark in under a minute, so stay nearby and check at the three-minute mark.

If you want a cold, no-oven version for a hot day, the same filling works in the stacked salad that is already on this site, Layered Tuna Salad with Tomato, where you build the layers instead of stuffing shells. For a heartier plate, pair these cups with a bowl of Hearty Sausage and Lentil Stew on a cool evening, or serve them alongside Golden Oven Broccoli with Soy and Garlic for a warm, roasted contrast to the cool tuna.

Leftovers keep in the fridge for a day, but the tomatoes soften and the cheese loses its snap, so I would make the tuna filling ahead and keep it chilled in a covered container. Fill and broil the tomatoes just before you eat them. Tuna salad itself stays good for about a day and a half when kept cold.