Name: Sweet Potato & Tuna Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 medium sweet potato, peeled and diced into cubes; ½ cup red pepper, diced (about 1 pointy red pepper); ½ cup celery, diced (about 2 small sticks); ½ cup dill pickles or gherkins, diced; ¼ red onion, diced (or substitute with white onion or 1 spring onion/scallion); 8.8 oz (250 grams) tuna, tinned in brine; ¼ cup mayonnaise; 1 teaspoon Dijon mustard; 2 tablespoons lemon juice; ¼ teaspoon sea salt; A pinch of pepper

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If you are looking for a nutritious meal that feels like a warm, satisfying hug, then this Sweet Potato & Tuna Salad Recipe is exactly what you need. It combines tender cubes of sweet potato with protein-packed tuna and a medley of crunchy vegetables, all tied together by a tangy mayonnaise-mustard dressing. This recipe comes together quickly and offers a beautiful balance of flavors and textures that make it perfect for lunch, a post-workout meal, or a light dinner. You’ll love how simple ingredients create a dish that’s as colorful as it is delicious.

Ingredients You’ll Need

The image is divided into four parts showing the process of preparing sweet potatoes and fresh vegetables. The top left section shows cubes of orange sweet potatoes spread on a wooden surface. The top right section shows whole vegetables on a wooden surface, including a red bell pepper, two pieces of green celery, a halved yellow lemon, a white garlic bulb, and green pickles. The bottom left section shows the sweet potato cubes boiling in a silver pot filled with water and the bottom right section shows the drained sweet potato pieces in a silver strainer. All images have a white marbled background photo taken with an iphone --ar 4:5 --v 7

The magic of this Sweet Potato & Tuna Salad Recipe lies in its simple, wholesome ingredients. Each one brings a distinct flavor and texture that blends beautifully to create a refreshing yet hearty salad that feels anything but ordinary.

1 medium sweet potato peeled and diced: Provides natural sweetness and a soft, creamy bite.
½ cup red pepper diced: Adds a bright crunch and subtle sweetness.
½ cup celery diced: Offers crispness and a fresh, slightly bitter contrast.
½ cup dill pickles or gherkins diced: Introduces tanginess and a satisfying crunch.
¼ red onion diced (or white onion / spring onion): Lends a gentle sharpness and depth of flavor.
8.8 oz tuna tinned in brine (around 250 grams): The protein powerhouse, contributing moisture and heartiness.
¼ cup mayonnaise: The creamy base that smooths and binds the salad.
1 teaspoon Dijon mustard: Infuses a subtle spicy zest into the dressing.
2 tablespoons lemon juice: Brightens the whole salad with citrus freshness.
¼ teaspoon sea salt: Enhances every flavor without overwhelming.
A pinch of pepper: Adds a gentle kick to balance the salad.

How to Make Sweet Potato & Tuna Salad Recipe

Step 1: Cook the Sweet Potato

Start by peeling and dicing your sweet potato into bite-sized cubes, then place them in a pot and cover with cold water. Season the water lightly with salt and bring it to a boil. Let the sweet potatoes simmer for about 10 minutes until tender but not mushy. Drain the potatoes and rinse them under cold water to stop the cooking process, then let them cool completely in a sieve. This cooling step is vital to avoid mixing warm potatoes with your fresh ingredients.

Step 2: Prepare the Vegetables

While the sweet potatoes cool, dice the red pepper, celery, dill pickles, and red onion (or your choice of onion). Having all your vegetables chopped and ready makes assembly a breeze and ensures each bite is packed with flavor and texture.

Step 3: Whisk Together the Dressing

In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, sea salt, and pepper. Whisk the ingredients together until smooth and creamy. This savory dressing perfectly complements the sweet potatoes’ natural sweetness and the saltiness of the tuna.

Step 4: Combine All Ingredients

In a large bowl, gently fold the cooled sweet potatoes, tuna, chopped vegetables, and dressing until everything is evenly coated. Be careful not to break up the tuna too much; you want those beautiful chunks to shine through. At this point, your Sweet Potato & Tuna Salad Recipe is ready to enjoy immediately or chilled for a refreshing meal later.

How to Serve Sweet Potato & Tuna Salad Recipe

The four images show the step-by-step process of making a tuna salad. The first image has five small piles of chopped vegetables on a wooden board: light green celery, bright red bell pepper, white onion, and light green pickles. The second image shows a white patterned bowl with creamy, speckled dressing and a spoon inside it, placed on the same wooden board. The third image has a white bowl filled with diced orange sweet potato, shredded tuna in chunks, chopped vegetables from the first image, and creamy dressing on top. The fourth image reveals the mixed salad inside the white bowl, showing all the ingredients evenly combined, creating a colorful mix of orange, red, green, white, and light pink. The background for all images is white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle fresh herbs like parsley or dill on top to add a vibrant green color and fresh aroma. A few thin slices of radish or a dash of smoked paprika also elevate the visual appeal and taste without overpowering the dish.

Side Dishes

This salad pairs wonderfully with crusty whole-grain bread or a side of leafy greens dressed simply with olive oil and vinegar. For an extra nutrient boost, serve it alongside grilled asparagus or roasted Brussels sprouts to round out your meal.

Creative Ways to Present

Try serving the salad in hollowed-out bell peppers or over a bed of baby spinach for a stunning presentation. Alternatively, arrange it on appetizer spoons or in small lettuce cups to offer a delightful bite-sized snack at gatherings.

Make Ahead and Storage

Storing Leftovers

This Sweet Potato & Tuna Salad Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Its flavors meld together over time, making leftovers even tastier as the dressing soaks into the vegetables and sweet potatoes.

Freezing

Freezing is not recommended for this salad because the texture of mayonnaise-based dressings and cooked potatoes tends to become grainy and watery after thawing. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

Since this is a cool salad, reheating is unnecessary and not recommended. If you want a warm dish, consider enjoying the sweet potatoes and tuna separately or remaking the salad fresh for the best flavor and texture.

FAQs

Can I use fresh tuna instead of canned?

You can use fresh tuna, but it will change the texture and preparation time significantly. Canned tuna in brine offers convenience and a consistent flavor that works well in this salad.

Is this salad suitable for a paleo diet?

Absolutely! This Sweet Potato & Tuna Salad Recipe fits perfectly into a paleo diet as it contains whole, unprocessed foods and is free from grains and legumes.

Can I substitute the mayonnaise with a lighter option?

Yes, Greek yogurt or avocado can be great alternatives, adding creaminess with less fat while keeping the salad delicious and fresh.

How can I make this salad more filling?

Add extra protein like boiled eggs or a handful of nuts such as walnuts or almonds for crunch and satiety.

Is this salad good for meal prep?

Definitely! It stores well in the fridge for a few days, making it perfect for prepping lunches or quick dinners throughout the week.

Final Thoughts

I hope you give this Sweet Potato & Tuna Salad Recipe a try and discover how a few simple ingredients can come together to create something so rewarding and delicious. It’s the kind of dish that feels comforting and fresh all at once, perfect for busy days when you want something healthy but satisfying. Trust me, once you make this salad, it’ll quickly become one of your favorite go-to dishes.

Sweet Potato & Tuna Salad Recipe

Ingredients You’ll Need