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Cheesy tuna melt wedges recipe

Cheesy tuna melt wedges recipe

16 ratings

Enjoy all the flavours of a cheesy tuna melt in this tasty traybake with sweet potato wedges. It's sure to be a hit with all the family! See method

  • Serves 4
  • Takes 55 mins
  • 445 calories / serving
  • Gluten-free


  • 500g sweet potatoes, scrubbed and cut into wedges
  • 2 tbsp olive oil​
  • 2 x 145g tins tuna, drained
  • 325g tin sweetcorn, drained
  • 3 spring onions, sliced
  • 125g grated lighter Cheddar
  • 1 lemon, juiced
  • 1 butterhead lettuce, shredded
  • 1 carrot, scrubbed and peeled into ribbons
  • 1 small or ½ large red onion, finely sliced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    6g 29%
  • Sugars

    13g 14%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 44.3g Protein 25.6g Fibre 8.1g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potato into a shallow roasting tin, drizzle over 1 tbsp oil, season and toss to coat. Spread out in a single layer and roast for 30-35 mins, turning halfway through, until golden and crisp. 
  2. Mix the tuna, sweetcorn and most of the spring onions in a bowl; season well. Arrange the wedges in the centre of the tin and spoon over the tuna mix. Scatter over the cheese and bake for a further 6-8 mins until the cheese is golden and bubbling. 
  3. Whisk the remaining 1 tbsp oil, the lemon juice and some seasoning in a bowl. Add the lettuce, carrot and red onion, and toss well. Scatter the reserved spring onions over the wedges and serve with the salad.

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