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Open-Face Tuna Melt with Oven-Baked Sweet Potato Chips

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Open Face Tuna Melt with Oven Baked Sweet Potato Chips
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Open-Face Tuna Melt with Oven-Baked Sweet Potato Chips

Whether for lunch or dinner, this recipe is a healthy twist on the classic tuna melt and potato chips.

Ingredients

Servings  4  

For the Sweet Potato Chips:

  • 2 medium sweet potatoes, sliced 1/8-inch thick
  • 1 tablespoon canola or corn oil
  • 1/4 tsp. ground black pepper

For the Tuna Melt:

  • 2 5-ounce cans very low sodium chunk light or albacore tuna, packed in water, drained
  • 2 tablespoons light mayonnaise
  • 1 1/2 tablespoons chopped red onion or green onions
  • 1/2 tsp. dried dill
  • 1 tsp. lemon juice
  • 4 slices whole-wheat bread
  • 2 medium tomatoes (sliced)
  • 1/2 cup shredded low-fat Cheddar cheese

Directions

Tip: Click on step to mark as complete.

For the Sweet Potato Chips:

  1. Preheat the oven to 400 degrees F.
  2. Line 2 large baking sheets with aluminum foil. Lightly spray the foil with cooking spray. Arrange the sweet potato slices in single layers on each baking sheet. Drizzle with the oil. Sprinkle with the pepper. Using your hands, gently toss the slices to coat.
  3. Bake the sweet potato chips for 15 to 25 minutes, or until slightly crispy, rotating the sheets once halfway through the baking time.
  4. Remove the baking sheets from the oven. Let the chips cool while you make the tuna melt.

For the Tuna Melt:

  1. Preheat the oven’s broiler.
  2. In a small bowl, using a fork, stir together the tuna, mayonnaise, red onion, dill, and lemon juice until combined. 
  3. Place the bread slices on a foil-lined baking sheet. Spread the tuna mixture over each slice. Top with the tomato slices. Broil the tuna melts for 1 to 2 minutes, or until the tuna is warm. Remove from the oven. Sprinkle the Cheddar over the tomato slices. Broil for 1 minute, or until the Cheddar is melted.
  4. Serve the tuna melt with the sweet potato chips.

Cooking Tip: 1 (6.4-ounce) pouch of tuna can be used instead of 2 (5-ounce) cans of tuna since the pouches contain little liquid and practically all tuna.

Keep it Healthy: Even a healthy ingredient like whole-wheat bread can contain unwanted sodium. Always look at the nutritional breakdown on the back and choose bread that is naturally lower in sodium, such as Pepperidge Farm Stone Ground 100% Whole Wheat Bread, which has 65 milligrams of sodium per slice.

Tip: Broiler temperatures vary; always keep a close eye on anything under the broiler, no matter what time is indicated in a recipe.

Nutrition Facts

Open-Face Tuna Melt with Oven-Baked Sweet Potato Chips

CaloriesCalories

314 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

6g Per Serving

Cost Per ServingCost Per Serving

$4.05

Nutrition Facts

Calories 314
Total Fat 8.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.5 g
Cholesterol 33 mg
Sodium 512 mg
Total Carbohydrate 37 g
Dietary Fiber 6 g
Sugars 11 g
Protein 24 g

Dietary Exchanges
2 starch, 2 1/2 lean meat, 1 vegetable

Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.

Whether for lunch or dinner, this recipe is a healthy twist on the classic tuna melt and potato chips.

Nutrition Facts

Open-Face Tuna Melt with Oven-Baked Sweet Potato Chips

CaloriesCalories

314 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

6g Per Serving

Cost Per ServingCost Per Serving

$4.05
×
Calories 314
Total Fat 8.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.5 g
Cholesterol 33 mg
Sodium 512 mg
Total Carbohydrate 37 g
Dietary Fiber 6 g
Sugars 11 g
Protein 24 g

Dietary Exchanges
2 starch, 2 1/2 lean meat, 1 vegetable

Ingredients

Servings  4  

For the Sweet Potato Chips:

  • 2 medium sweet potatoes, sliced 1/8-inch thick
  • 1 tablespoon canola or corn oil
  • 1/4 tsp. ground black pepper

For the Tuna Melt:

  • 2 5-ounce cans very low sodium chunk light or albacore tuna, packed in water, drained
  • 2 tablespoons light mayonnaise
  • 1 1/2 tablespoons chopped red onion or green onions
  • 1/2 tsp. dried dill
  • 1 tsp. lemon juice
  • 4 slices whole-wheat bread
  • 2 medium tomatoes (sliced)
  • 1/2 cup shredded low-fat Cheddar cheese

Directions

Tip: Click on step to mark as complete.

For the Sweet Potato Chips:

  1. Preheat the oven to 400 degrees F.
  2. Line 2 large baking sheets with aluminum foil. Lightly spray the foil with cooking spray. Arrange the sweet potato slices in single layers on each baking sheet. Drizzle with the oil. Sprinkle with the pepper. Using your hands, gently toss the slices to coat.
  3. Bake the sweet potato chips for 15 to 25 minutes, or until slightly crispy, rotating the sheets once halfway through the baking time.
  4. Remove the baking sheets from the oven. Let the chips cool while you make the tuna melt.

For the Tuna Melt:

  1. Preheat the oven’s broiler.
  2. In a small bowl, using a fork, stir together the tuna, mayonnaise, red onion, dill, and lemon juice until combined. 
  3. Place the bread slices on a foil-lined baking sheet. Spread the tuna mixture over each slice. Top with the tomato slices. Broil the tuna melts for 1 to 2 minutes, or until the tuna is warm. Remove from the oven. Sprinkle the Cheddar over the tomato slices. Broil for 1 minute, or until the Cheddar is melted.
  4. Serve the tuna melt with the sweet potato chips.

Cooking Tip: 1 (6.4-ounce) pouch of tuna can be used instead of 2 (5-ounce) cans of tuna since the pouches contain little liquid and practically all tuna.

Keep it Healthy: Even a healthy ingredient like whole-wheat bread can contain unwanted sodium. Always look at the nutritional breakdown on the back and choose bread that is naturally lower in sodium, such as Pepperidge Farm Stone Ground 100% Whole Wheat Bread, which has 65 milligrams of sodium per slice.

Tip: Broiler temperatures vary; always keep a close eye on anything under the broiler, no matter what time is indicated in a recipe.
Cooking in Color

Cooking in Color

This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.

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Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.