Sweet Potato Tuna Melts (Whole30)

These sweet potato tuna melts are Whole30, paleo, gluten free, and totally delicious. Thin slices of sweet potato replace the bread, and avocado slices give these tuna melts loads of creaminess without the need for cheese. They're the perfect fast and healthy lunch.

These sweet potato tuna melts are our go-to lunch (and sometimes dinner!) when we don't know what else to eat. There's always a can of tuna in our pantry, and they're easy to whip up with whatever we happen to have on hand. We have them at least once a week. They're also the perfect Whole30 lunch!

Looking for other great healthy lunch recipes? Try our cauliflower fried rice, Whole30 sausage gravy bowls, or one-pot chili.

Key Ingredients

• Sweet potatoes
• Canned tuna- we get albacore tuna, usually in bulk at Sam's Club or Costco.
• Bell peppers- we use red, yellow, or orange. I wouldn't recommend green pepper for this recipe.
• Pickles
• Pecans
• Mayonnaise- for Whole30, make sure you get Whole30-compliant mayonnaise.
• Dijon mustard
• Spices: salt, black pepper, paprika, and garlic powder

See recipe card for amounts.

Instructions

Step 1: Preheat your oven to 425°F.

Step 2: Carefully thinly slice your sweet potatoes. We like ¼th-inch slices. Line them up on a parchment paper lined (or greased) baking sheet, and spray them with avocado oil (or just spread the avocado oil on if you don't have a spray container). Then sprinkle them with salt and black pepper and place in the preheated oven for 10 minutes.

Step 3: While the sweet potatoes are cooking, combine tuna, bell pepper, pickles, pecans, mayonnaise, dijon mustard, salt, black pepper, paprika, and garlic powder in a medium mixing bowl.

Step 4: After the sweet potatoes have cooked for 10 minutes, remove them from the oven and top each slice with a fairly generous amount of the tuna mixture.

Step 5: Place the sweet potatoes back into the oven for another 10 minutes, or until the tuna mixture is warm and the sweet potato is tender. Serve topped with sliced avocado and hot sauce.

Variations

• Top the tuna melts with tomatoes instead of avocado for a more traditional tuna melt feel.
• If you're not following a Whole30 diet, top the tuna mixture with shredded cheddar cheese.
• Swap out the bell peppers for other veggies.
• Replace the pickles with something else crunchy--celery would be great!
• Use your favorite nut instead of pecans.
• Use your favorite kind of canned fish instead of tuna.

Sweet Potato Tuna Melts Recipe

Recipe by Mollie

These sweet potato tuna melts are Whole30, paleo, gluten free, and totally delicious. Thin slices of sweet potato replace the bread, and avocado slices give these tuna melts loads of creaminess without the need for cheese. They're the perfect fast and healthy lunch.

Course: AppetizersCuisine: AmericanDifficulty: Easy

5.0 from 1 vote

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Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

220

kcal

Total time

30

minutes

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Ingredients

• 1 large sweet potato (or 2 small ones)

• 5 ounces canned tuna (we use albacore)

• 1 red, orange, or yellow bell pepper, diced

• ½ cup dill pickles, diced

• ½ cup pecans, chopped

• ½ cup Whole30- compliant mayonnaise

• 1 tablespoon dijon mustard

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ¼ teaspoon garlic powder

Directions

• Preheat your oven to 425°F.
• Thinly slice your sweet potatoes. We like ¼th-inch slices. Line them up on a parchment paper lined (or greased) baking sheet, and spray them with avocado oil (or just spread the avocado oil on if you don't have a spray container). Then sprinkle them with a dash of salt and black pepper and place in the preheated oven for 10 minutes.
• While the sweet potatoes are cooking, combine tuna, bell pepper, pickles, pecans, mayonnaise, dijon mustard, salt, black pepper, paprika, and garlic powder in a medium mixing bowl.
• After the sweet potatoes have cooked for 10 minutes, remove them from the oven and top each slice with a fairly generous amount of the tuna mixture.
• Place the sweet potatoes back into the oven for another 10 minutes, or until the tuna mixture is warm and the sweet potato is tender. Serve topped with sliced avocado and hot sauce.

Notes

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