I love tuna, and I notice that tuna isn’t exactly a win with a lot of people I have encountered…well, except it’s soaked in full fat mayonnaise, then it can be somewhat tolerated. As a tuna lover, I used to be a huge fan of tuna melts (hmmm the yummy thought!) However, after going gluten free I had to come to terms with the reality that using the traditional white bread won’t be an option, and gluten free store bought bread wasn’t very palatable with the recipe. But then I thought, who said only bread was allowed in this recipe? There has to be an alternative! So I started going through my groceries and found sweet potatoes…bingo! Problem solved 😀


1 small sweet potato
1 can sodium free organic wild tuna (or fresh tuna if available)
1/4 cup sliced partly skimmed organic mozzarella cheese
Pinch of sea salt
A dash of chili flakes (or spices of choice)
1 tbsp organic extra virgin olive oil

Preheat oven to 400 degrees F. Slice potatoes into silver dollar slices (not too thin or too thick), and toss in spices and olive oil.
Layer sweet potato slices with tuna chunks and sliced mozzarella cheese
Place on a lightly greased baking dish or parchment paper and place in preheated oven.
Bake for 20 minutes or until the cheese is fully melted and the potatoes are soft (you can poke it with a toothpick).
Serve with fancy toppings of choice or enjoy on its own!

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