Many years ago I worked with a woman who was a nursing mother (and she was a nurse) and she was HUNGRY. She would make cheesy tuna potato melt for lunch using two potatoes because it was full of vitamins, fiber and protein and it kept her full. I have used this many times with smaller portions and I never tire of it. It’s part of my single serving food series.
If you don’t like tuna, just add any cooked meat. If you have cooked vegetables, that would also be a great addition.
This can be put together with only three ingredients. It makes a great lunch or dinner for one. Of course, you can add more and split with someone you love.
5 oz can of tuna (use more or less to suit your appetite)
1/3 cup of cheese (again, adjust for your taste)
• Scrub a potato, stab several times with a knife and toss in microwave for 2-3 minutes.
• When cooked, put the potato in a microwave safe dish and cut into smaller pieces. (Leave the peel on.)
• Open a can of tuna and drain it, but don’t squeeze out all the moisture.
• Scoop the tuna onto the potato.
• Sprinkle the cheese over the tuna and potato.
• Microwave about a minute until cheese is melted and tuna is hot.
• Season with salt and pepper, if you like.
• I use small Yukon gold potatoes. The skins are easy to eat and they are supposed to have more nutrients.
• Don’t peel the potato or you’ll lose valuable nutrients.
• Be sure the potato is thoroughly cooked before adding other ingredients.
• For cheese, I like the lower fat blends that use both a white and a yellow cheese.
• If you want more flavor, add salsa or Mexican cheeses.