Golden Tuna Melt
Jennifer Danter
Vibrant sweet potatoes add a fun and healthy twist to this recreation of the classic tuna melt. You can bake the potatoes ahead of time. Be sure to eat the skin too—that’s where most of the fibre is. Plus it doubles as an edible dish if you’re eating it out of hand.
2 sweet potatoes, scrubbed
6 oz (170 g) can tuna, drained
1 celery stalk, finely chopped
1 green onion, chopped
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) fresh thyme, chopped
Sea salt and ground pepper, to taste
4 slices Swiss cheese
Preheat oven to 400 F (200 C).
Pierce potatoes with a fork, then place directly on oven rack. Bake for 45 minutes or until soft when pierced with a fork.
Cut in half lengthwise; scoop out flesh, leaving a 1/4 inch (0.5 cm) thick shell.
Coarsely mash sweet potato; mix with tuna, celery, onion, olive oil, and thyme. Season with salt and pepper to taste.
Spoon mixture back into potato shells. Top each with a piece of cheese and broil until melted. Great served warm or at room temperature.
Serves 2 to 4.
Each half potato serving contains: 181 calories; 20 g protein; 5 g total fat (2 g sat.fat, 0 trans fat); 13 g carbohydrates; 2 g fibre; 233 mg sodium
source: "Family Dinner on the Run", alive #335, September 2010
