Tuna Melt Potato Wedges Recipes

TUNA MELT POTATO WEDGES

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.

HOW TO MAKE A TUNA MELT

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.

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

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

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.

TUNA MELT POTATO WEDGES

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.