YOUR SOLIN GENERATED RECIPE
Savory Tuna and Sweet Potato Hash
Crispy pan-seared sweet potato cubes and flaked tuna tossed with peppery arugula and topped with golden fried eggs, finished with a luscious drizzle of creamy mayo.
INGREDIENTS
2 medium sweet potatoes
0.5 tbsp olive oil
3 oz canned tuna
1 large eggs
2 cups arugula
0.5 tbsp avocado oil mayonnaise
0.5 tsp sea salt
0.5 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Peel and dice the sweet potatoes into small, uniform half-inch cubes to ensure even cooking.
Heat the olive oil in a large non-stick skillet over medium heat and add the sweet potato cubes.
Season the potatoes with sea salt, black pepper, and garlic powder, then sauté for 12 to 15 minutes until tender and golden brown.
Drain the canned tuna thoroughly and add it to the skillet, flaking the fish with a fork and stirring to combine with the potatoes.
Remove the skillet from the heat and gently fold in the fresh arugula until it just begins to wilt from the residual heat.
In a separate small non-stick skillet, fry the eggs to your preference, ideally leaving the yolks runny to create a natural sauce.
Divide the tuna and sweet potato hash between two bowls, top each with two fried eggs, and finish with a drizzle of avocado oil mayonnaise.