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

Enjoy this all-time favorite sandwich with a healthy twist on the classic tuna melt and potato chips. Although whole-wheat bread is healthier than white bread, it can contain unwanted sodium. Make it a habit to look at the nutritional breakdown on the back and choose bread that is naturally lower in sodium.

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

For the Sweet Potato Chips

  • 2 medium sweet potatoes, sliced 1/8-inch thick
  • 1 tablespoon canola or corn oil
  • ¼ tsp. ground black pepper

For the Tuna Melt

  • 2 5-ounce cans of very low sodium chunk light or albacore tuna, packed in water, drained
  • 2 tablespoons light mayonnaise
  • 1 ½ tablespoon chopped red onion or green onions
  • ½ tsp. dried dill
  • 1 tsp. lemon juice
  • 4 slices whole-wheat bread
  • 2 medium tomatoes (sliced)
  • ½ cup shredded low-fat Cheddar cheese


For the Sweet Potato Chips

  1. Preheat the oven to 400 degrees F.
  2. Line two 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 pepper. Using your hands, gently toss the pieces 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 piece. 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.

Calories: 314 per serving
Servings: 4
Cost per Serving: $4.05

Photo and recipe courtesy of American Heart Association.

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