Microwave Tuna Potato Melt
A quick open-faced tuna and sweetcorn melt with cheddar, cooked entirely in the microwave. Mayonnaise binds the topping and the potato slices turn tender in minutes.
- Total
- 17 min
- Prep 6 · Cook 9 · Rest 2
- Serves
- 1
- Difficulty
- Easy
You'll practice: Steaming
- Savory
- Quick
- Microwave
Instructions
-
Scrub the potato and slice it into 5 mm rounds. Arrange the rounds in a single layer on a microwave-safe plate, add 2 tbsp water, cover with cling film and pierce the film once.
~4 min
Slicing thinly and adding water creates steam under the cling film, cooking the potato evenly and quickly in the microwave.
Slicing the potato no thicker than 5 mm is what lets it cook through in the microwave; thicker rounds stay firm in the middle.
Steaming Cover tightly and add water to create steam; watch for tender potatoes and avoid overcooking, which makes them mushy.
-
Microwave on high for 5 minutes, until the slices are tender when pierced with a knife. Carefully lift the film away from you and drain any liquid left on the plate.
~5 min
Microwaving on high generates steam that penetrates the potato, and draining prevents sogginess.
Steaming Cover tightly and add water to create steam; watch for tender potatoes and avoid overcooking, which makes them mushy.
-
While step 2 cooks
While the potato cooks, drain the tuna and flake it into a microwave-safe bowl with a fork. Stir in the sweetcorn, mayonnaise, salt and black pepper until evenly combined.
~2 min
Draining the tuna well keeps the topping thick enough to sit on the potato instead of sliding off.
-
Spoon the tuna mixture over the warm potato slices, spreading it to the edges. Grate the cheddar over the top in an even layer.
~2 min
Spreading the topping to the edges ensures even heat distribution and prevents the potato from drying out.
-
Microwave on high for 2 minutes, until the cheddar has melted and the topping is hot through.
~2 min
Microwaving melts the cheese and heats the topping through without overcooking the potato.
-
Let the plate stand for 2 minutes so the cheese sets slightly, then serve straight away.
~2 min
Standing allows the cheese to set slightly, making it easier to eat and improving texture.