Tuna Melt Potato Wedges
Transform your appetizer game with these irresistible Tuna Melt Potato Wedges—a mouthwatering fusion of crispy baked potato wedges and the comforting flavors of a classic tuna melt. Seasoned with a blend of paprika, garlic powder, and black pepper, the golden-brown Russet potato wedges serve as the perfect base for a creamy tuna salad enriched with mayonnaise, Dijon mustard, and fresh scallions. Topped with generous layers of gooey melted cheddar cheese and a sprinkle of fresh parsley, this easy-to-make, oven-baked delight is perfect for weeknight dinners, casual gatherings, or game-day snacking. Ready in just one hour, this recipe offers a satisfying balance of textures and flavors that's sure to tantalize your taste buds. Serve these cheesy tuna-topped wedges straight from the oven for a crowd-pleasing dish that combines comfort and creativity in every bite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 5-ounce cans Canned tuna
- 0.25 cup Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.25 cup Celery, finely diced
- 2 stalks Scallions, sliced
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly, then cut them into thick wedges.
In a large mixing bowl, combine the olive oil, paprika, garlic powder, salt, and black pepper. Add the potato wedges and toss to coat evenly.
Place the seasoned potato wedges on a large baking sheet in a single layer. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
While the potatoes are baking, prepare the tuna mixture. Drain the canned tuna and transfer it to a medium-sized bowl. Add the mayonnaise, Dijon mustard, lemon juice, diced celery, and sliced scallions, and stir until well combined.
Once the potato wedges are done baking, remove them from the oven and allow them to cool slightly for 2-3 minutes.
Spoon the tuna mixture evenly over the baked potato wedges. Sprinkle shredded cheddar cheese generously over the top.
Return the potato wedges to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and garnish with freshly chopped parsley before serving.
Serve warm and enjoy your delicious Tuna Melt Potato Wedges!
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 3.1 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 365 mg | 28% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
