NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

2.5 oz canned tuna in sunflower oil

2 large eggs

2 cups rucola

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss with 1 teaspoon of oil from the tuna can, sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

  While potatoes roast, bring a small pot of water to a boil, carefully add the eggs, and cook for 7 minutes before transferring to an ice bath.

• 5

  Peel the eggs and slice them in half, then flake the tuna in a small bowl, reserving the remaining sunflower oil.

• 6

  In a large bowl, whisk the remaining sunflower oil with lemon juice and dried oregano to create a light dressing.

• 7

  Add the rucola to the bowl and toss to coat, then top with roasted sweet potatoes, flaked tuna, and the halved eggs.