When it comes to lunch, I’m all about quick and easy meals with minimal ingredients and cleanup. Bonus points if it’s preppable, and I can just warm it up the next day. So that’s where this open-faced tuna melt comes in. It’s made with pantry staples and veggies you may already have on hand, it comes together in under 20 minutes, and it’s easily made in advance to just heat up the next day. Doesn’t get much better than that!
Here’s What You’ll Need:
(Makes about 2 servings)
1 Sweet Potato, sliced length-wise into ~1/4” slices
1 can tuna, drained
2 tbsp avocado oil mayo (or mayo of choice)
1-2 tsp sriracha (can omit the sriracha if using a spicy mayo)
2 stalks celery, chopped
1/8 small red onion, chopped
1/4 c shredded cheddar
(Optional) Red pepper flakes as desired
Salt and pepper to taste
Instructions:
Cook your sweet potato toasts - I like to pop mine into the toaster on high for 2-3 rounds, but you can also bake them until softened.
In a bowl, mix together the tuna, mayo, sriracha, red onion, celery, red pepper flakes, and salt and pepper as desired.
Spread the tuna mixture over the pieces of sweet potato “toast” on a baking sheet.
Sprinkle the cheddar over the tuna.
Broil the toasts for 3-5 minutes until the cheese is melted.
Serve with your favorite veggies or sides, and enjoy!
Let me know what you think in the comments below!