Best 5 Tuna Melt Potato Wedges Recipes

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Tuna melt potato wedges are a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. This hearty dish combines the classic flavors of tuna salad with the crispy texture of potato wedges, resulting in a satisfying and flavorful meal. With just a few simple ingredients and minimal preparation time, you can enjoy this delightful combination of flavors in no time.

Let's cook with our recipes!

TUNA MELT POTATO WEDGES



Tuna melt potato wedges image

A favourite family supper, perfect as an easy after work treat

Provided by Silvana Franco

Categories     Lunch, Main course, Snack, Supper

Time 35m

Number Of Ingredients 6

750g frozen potato wedges
4 tbsp mayonnaise
1 shallot or half small onion, very finely chopped
100g grated cheddar or gruyère
2x cans of tuna steak , in spring water, drained
bunch parsley , chopped (if you have it)

Steps:

  • Heat oven to 220C/fan 200C/gas 6. Tip the potato wedges onto a large baking sheet, ensuring they sit in a single layer. Bake for 10 mins. Meanwhile, mix together the mayonnaise, shallot or onion, cheese, tuna and parsley.
  • Tip the potato wedges into four individual or one large heatproof serving dish and spoon over the tuna mixture. Pop back in the oven for a further 12 mins, until bubbling.

Nutrition Facts : Calories 487 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 3.15 milligram of sodium

HOW TO MAKE A TUNA MELT



How to Make a Tuna Melt image

This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious.

Provided by Chef John

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 12

1 (6.5 ounce) jar oil-packed tuna, drained
1 tablespoon minced green onion
2 tablespoons finely diced celery
2 teaspoons capers, drained
1 teaspoon Asian chile paste (such as sambal oelek)
2 tablespoons mayonnaise, or more to taste
⅓ cup fresh mozzarella cheese
salt and ground black pepper to taste
2 tablespoons softened butter, divided
2 thick slices French bread
¼ cup shredded sharp white Cheddar cheese, divided
1 pinch cayenne pepper, or to taste

Steps:

  • Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
  • Heat oven's broiler. Line a baking sheet with aluminum foil.
  • Spread butter generously on both sides of French bread slices.
  • Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
  • Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
  • Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.

Nutrition Facts : Calories 593.5 calories, Carbohydrate 22.9 g, Cholesterol 81.6 mg, Fat 39.5 g, Fiber 1.1 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 918.2 mg, Sugar 2.3 g

HEALTHY TUNA GRAIN BOWL WITH TURMERIC SWEET POTATOES AND SPICY YOGURT DRESSING



Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing image

This healthy grain bowl is loaded with fresh ingredients and vibrant flavors, thanks to the tangy, spicy yogurt sauce and turmeric-roasted sweet potatoes. Plus, you can easily make this dish from pantry staples and long-lasting freezer items. Serve with an extra squeeze of lime juice for a nutrient-packed and sustaining meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 medium sweet potatoes, peeled and diced into 1-inch pieces
2 tablespoons toasted sesame oil
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
3 cups frozen cooked brown rice (about 24 ounces)
1/4 head red cabbage, thinly sliced (about 2 cups)
2 small carrots, trimmed and peeled into paper-thin ribbons
2 large limes, halved, 1 half cut into wedges for serving
3/4 cup nonfat plain Greek yogurt
1 tablespoon fish sauce
2 teaspoons chili paste, such as sambal oelek
1 1/2 teaspoons honey
Two 5-ounce cans albacore tuna packed in water, drained
1 cup frozen shelled edamame, thawed
2 scallions, thinly sliced
Toasted sesame seeds, for serving

Steps:

  • Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
  • Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the turmeric, 1/4 teaspoon salt and several grinds of pepper on the prepared baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.
  • Meanwhile, heat the frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.
  • Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, 1/4 teaspoon ginger and 1/4 teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.
  • Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing.

RANCH TUNA MELT WEDGES



Ranch Tuna Melt Wedges image

In a recipe rut? Here's a tasty new spin on classic tuna melt sandwiches.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

1 1/2 cups Original Bisquick™ mix
1/3 cup boiling water
1 can (12 oz) chunk light tuna in water, well drained
1/4 cup ranch dressing
3 tablespoons finely chopped green onions
1 small tomato, cut into 6 slices
3 slices American cheese, cut in half diagonally

Steps:

  • Heat oven to 450°F. In medium bowl, stir Bisquick mix and boiling water until soft dough forms. Gather dough into a ball.
  • Place dough on surface lightly dusted with Bisquick mix. Roll dough into 13-inch round. Place on ungreased 12-inch pizza pan; pinch edge to form 1/2-inch rim. Bake 6 to 8 minutes or until light brown.
  • Meanwhile, in medium bowl, mix tuna, dressing and onions. Spread tuna mixture over crust. Arrange tomato and cheese slices alternately in a pinwheel pattern on tuna mixture. Bake 1 to 2 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 3 g, TransFat 1 g

TUNA MELT POTATO WEDGES



Tuna Melt Potato Wedges image

Adapted from an issue of BBC Good Food 06 - very quick and kid friendly ! I use reduced fat mayonnaise and I use cooked onions.

Provided by katew

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

750 g frozen potato wedges
5 tablespoons mayonnaise
1 small onion, finely chopped
150 g cheddar cheese, grated
1 (320 g) canned tuna in water, drained
parsley (to garnish)
salt and pepper

Steps:

  • Heat oven to 220 C.
  • Place wedges in single layer on baking sheet.
  • Bake for 15 minutes.
  • Meanwhile mix mayo, cheese and tuna together.
  • Place wedges into heatproof serving dish.
  • Spoon over tuna mixture.
  • Put back into the oven for 15 minutes till bubbling.

Tips:

  • For the best tuna melt, use a high-quality tuna. Look for tuna that is packed in water or olive oil, and avoid tuna that is packed in mayonnaise or oil.
  • Use a good quality cheese that melts well. A sharp cheddar or Gruyère cheese are both good choices.
  • If you don't have any tuna salad, you can easily make your own. Simply mix together canned tuna, mayonnaise, celery, onion, and salt and pepper to taste.
  • To make the potato wedges, use a starchy potato, such as a Russet potato. These potatoes will hold their shape better than other types of potatoes.
  • Be sure to preheat your oven before baking the potato wedges. This will help them to cook evenly.
  • Serve the tuna melts and potato wedges immediately after they are cooked.

Conclusion:

Tuna melts and potato wedges are a classic comfort food combination that is easy to make and always a crowd-pleaser. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy weeknight meal, give tuna melts and potato wedges a try.

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