~ CHILLI TUNA CHEESE MELTS ~
Nutritious and completely addictive, I pack tons of flavour in to my tuna mix and I use a sweet potato base instead of bread for a healthier gluten free twist on a dish I grew up on. You need to try these! Serve them at your next family meal just as they are, cut the potato slices smaller to make beautiful little party appetisers or keep the potatoes whole and serve as a baked spud. Make it your own! Recipe is below and in my highlights. Enjoy 🤗
Serves 4. You will need:
1kg sweet potatoes
2.5 tbspn olive oil
435g canned tuna (3 tins)
1/3 cup mayonnaise (or to taste)
1/2 small red onion, finely chopped
1 bell pepper, finely chopped
2 tbspn coriander, finely chopped
1-2 chillis (to taste), finely chopped
1 handful baby tomatoes, finely chopped
1 tbspn sriracha/chilli sauce (or to taste)
1 cup any cheese, shredded
1. Slice potatoes in to 1” thick rounds and lay on a baking tray. Drizzle with oil and salt (to taste), and bake at 200°C for 25-30 mins until the potatoes are cooked, turning half way.
2. Meanwhile mix up the tuna. In a bowl, add tuna and mayonnaise and mix well. Throw in everything else except the cheese and mix till fully combined. Taste and add more chilli sauce or mayonnaise to your liking. Set aside. *Use half yoghurt/half mayo for a lighter version*
3. When the potatoes are cooked remove the tray to a heat safe surface and change the oven setting to grill (broil) on medium heat.
4. Top each potato slice with 1-2 tbspn of tuna mix and 1 tbspn of cheese. Place under the grill till cheese melts, around 2-3 mins. Serve warm with a salad.