3 (serving size = 125 g)
- 1 sweet potato, cut into 1/4”–1/3” slices
- 1 can of tuna packed in water, drained
- 15 g spicy brown mustard
- 1 hard-boiled egg, diced
- 50 g avocado, diced
- 1/4 tsp soy sauce
- 5 g slivered almonds
- Squeeze of 1/2 a lemon
- 1/2 tsp red pepper flakes
- Salt & pepper
- Olive oil spray
Turns out, your toaster can do more than just brown bread, so we took advantage of sweet potato toast (yes, you read that right) and topped it with an epic avocado tuna salad that’s perfect as a protein-packed snack or a complete meal.
- Using a sharp knife, carefully cut the sweet potato lengthwise into 1/4-inch to 1/3-inch slices. (If the slices are too thin, they won’t hold their shape. If they’re too thick, they won’t cook fast enough in the toaster.) Weigh out individual slices until you have 150 g, total, of raw sweet potato. Set the leftover sweet potato aside for future use.
- Give your portioned sweet potato slices a quick spritz of olive oil spray and sprinkle them with a pinch of salt and pepper. Turn your toaster to medium high and toast the sweet potato until browned and fork tender, but not soft. You will likely need at least two rounds of toasting.
- While the sweet potato is toasting, drain the can of tuna and add the tuna meat to a bowl. Add the hard-boiled egg, avocado, mustard, soy sauce, almonds and lemon juice. Stir everything to combine. Taste and add salt, pepper, red pepper flakes and lemon juice to your liking.
- When the sweet potato toasts are done, carefully remove them from the toaster (do not stick a metal fork in a plugged-in toaster!) and top them with the tuna mixture. Enjoy!
Toasters vary in strength, so if you’ve got a powerful appliance, toast the first round on medium to make sure the sweet potato doesn’t burn. You can also toast the sweet potato slices in a toaster oven or regular oven set to 350 F for 15–20 minutes.
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