Whether you are gluten-free and/or just love potatoes, you will have fun with this healthier Potato Tuna Melt with Tomato. We ditch the bread and instead, roast a thick slab of Idaho potato until browned and top it with an avocado tuna salad, tomatoes and cheddar cheese. A total nutritious spin on the tuna melt!
Potato Tuna Melts with Tomato
Traditionally, a tuna melt is a piece of bread topped with a mayo-y tuna salad, which is then topped with a slice of cheddar cheese. There are variations of course – you can add celery and onions to your tuna salad, you can sneak in a slice of tomato (like I did in this recipe), and you can switch up your cheeses or your types of breads.
I ate so many tuna melts in college and post-college, living on my own in Hoboken. It’s such an easy, tasty meal to make in a pinch (for lunch, dinner or even as a snack.) My roommate used to make saltine cracker tuna melts – they were like little tuna melts on mini crackers. So cute!
Anyway, this gluten-free version of a tuna melt is fun to make, more tasty in my opinion (I love a good starchy potato), and is a more nutritious, clean version of a tuna melt! I call these ‘potato slabs’ – you simply slice a potato lengthwise into slabs and top them like an open faced sandwich! You could definitely close up this tuna melt with another potato slab, but it will get a bit messy, so it’s messed left as is.
You can use a sweet potato, a Japanese sweet potato, even a purple sweet potato! Potatoes are best here, because they hold up better, firm up, even crisp up (make sure to leave the skin on the potato if you want more of this effect.) And you can turn these into appetizer style portions (or kid friendly!) by slicing the potatoes crosswise instead of lengthwise, making little rounds.
I always make my tuna salad like this – avocado, celery, onions, and Dijon mustard. It’s the best, if you haven’t tried it yet, go for it! And if you want to make a vegetarian version of this, go with a chickpea mash instead of tuna! Make it yours, but make it!