Name: Mediterranean Tuna Salad with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz canned tuna in spring water; 0.5 cup nonfat skyr; 1 medium raw sweet potato; 1 slice seeded bread; 0.25 whole avocado; 0.5 cup raw cucumber; 0.5 cup raw cherry tomatoes; 1 tbsp capers; 1 tbsp fresh dill; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

534 calories

Protein: 53g; 38% of calories
Carbs: 55g; 39% of calories
Fat: 15g; 23% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat oven to 400°F.
Slice the raw sweet potato into wedges and toss with olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.
Roast the sweet potato wedges on a parchment-lined tray for 25 minutes until golden and tender.
While potatoes roast, drain the canned tuna and place in a medium bowl.
Mix in the nonfat skyr, capers, fresh dill, lemon juice, diced raw cucumber, and halved raw cherry tomatoes until well combined.
Season the tuna mixture with the remaining sea salt and black pepper.
Toast the seeded bread and top with the mashed avocado.
Scoop the tuna salad onto the toast and serve with the warm sweet potato wedges on the side.

Nutrition

Ingredients

Instructions

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