NUTRITION

SERVINGS

INGREDIENTS

4 oz Canned tuna in sunflower oil

1 medium Sweet potato

0 tsp Olive oil

2 cup Rucola

0.5 tbsp Avocado oil mayonnaise

1 tbsp Lemon juice

0.25 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes. Toss them with olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized on the edges.

• 4

  While the potatoes roast, drain the canned tuna, reserving just a teaspoon of the sunflower oil for extra flavor.

• 5

  In a small mixing bowl, whisk together the avocado oil mayonnaise, lemon juice, remaining sea salt, and black pepper to create a smooth dressing.

• 6

  Finely dice the red onion and place it in a large salad bowl along with the fresh rucola.

• 7

  Add the roasted sweet potato cubes and the flaked tuna to the salad bowl.

• 8

  Drizzle the creamy dressing over the ingredients and toss gently to combine, ensuring the rucola is lightly coated.