No Mayo Sweet Potato Tuna Salad

Ingredients

• 1 5-6 oz can unsalted tuna, packed in water
• 1/2 cup baked sweet potato, cooled and chopped into chunks
• 1/4 cup chopped cherry or grape tomatoes
• 1/4 cup chopped celery
• 1 finely chopped scallion, green part only
• 2-3 Tablespoons hummus, I used garlic
• 1 Tablespoon dijon mustard
• sea salt and ground black pepper, to taste

Instructions 

1. Bake sweet potato – Make sure you bake your sweet potato first (or ahead of time) so it’s cool enough to handle and chop into chunks.
2. Drain tuna – Drain tuna and place in a small bowl. Use a fork to break the chunks into small pieces.
3. Mix remaining ingredients – Add sweet potato chunks, tomatoes, celery and scallion and mix together. Add the hummus and mustard, to moisten the tuna to your preference. I used about 2.5 Tablespoons of hummus.
4. Season – Sprinkle with sea salt and freshly ground pepper.
5. Serve – I enjoyed the tuna salad on top of a salad with romaine lettuce, cucumbers and mushrooms but you could easily place it between two slices of whole grain bread (like Ezekiel bread) to make a healthy tuna sandwich.

Notes

• Bake your sweet potato in advance: Don’t forget to bake your sweet potato ahead of time so it’s cool enough to handle and chop for the salad.