YOUR SOLIN GENERATED RECIPE
Sweet Potato and Tuna Scramble with Fresh Herbs
Skillet-sautéed sweet potatoes and flaky tuna scrambled with a farm-fresh egg, finished with a bright scoop of pico de gallo and creamy avocado.
INGREDIENTS
150g Sweet Potato, cubed
3.5 oz Canned Tuna in Water, drained
1 Large Egg
1 tsp Avocado Oil
1/4 cup Pico de Gallo
40g Avocado, sliced
2 tbsp Fresh Cilantro, chopped
PREPARATION
Peel the sweet potato and cut it into small, even half-inch cubes.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the sweet potato cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until tender and lightly browned.
While the potatoes cook, drain the tuna thoroughly and whisk the egg in a small bowl.
Add the drained tuna to the skillet with the potatoes and stir for 1 minute to heat through.
Pour the whisked egg over the tuna and potato mixture, stirring gently until the egg is fully cooked and scrambled.
Remove from heat and transfer to a plate.
Top the scramble with fresh pico de gallo, sliced avocado, and a generous sprinkle of chopped cilantro.