Description
A nutritious and flavorful Sweet Potato & Tuna Salad featuring tender boiled sweet potatoes, crisp red pepper, celery, pickles, and red onion combined with protein-rich tuna. Tossed in a tangy mayonnaise and Dijon mustard dressing, this gluten-free, paleo, and Whole30-friendly salad makes a perfect quick lunch, post-workout meal, or easy dinner option, ready in just 30 minutes. It’s great for meal prep and can be served immediately or chilled for later.
Ingredients
Main 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
Dressing
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- ¼ teaspoon sea salt
- A pinch of pepper
Instructions
- Boil the Sweet Potatoes: Place the diced sweet potatoes into a pot and cover with cold water. Add a pinch of salt to season the water. Bring to a boil over high heat and cook for about 10 minutes or until the sweet potatoes are tender when pierced with a fork. Drain and rinse under cold water to stop cooking and cool them down. Leave them in the sieve to drain completely.
- Prepare the Vegetables and Tuna: While the sweet potatoes cook and cool, dice the red pepper, celery, dill pickles (or gherkins), and red onion (or alternative). Open and drain the tuna from the brine.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, sea salt, and a pinch of pepper until smooth and well combined.
- Combine All Ingredients: In a large mixing bowl, add the cooled sweet potatoes, diced vegetables, and tuna. Pour the prepared dressing over the salad and gently toss everything until evenly coated.
- Serve or Store: Serve the salad immediately for the freshest taste or transfer it to an airtight container to refrigerate and enjoy later as a make-ahead lunch or dinner option.
Notes
- This salad can be stored in the refrigerator for up to 2 days, making it perfect for meal prep.
- For a dairy-free option, ensure the mayonnaise used is dairy-free.
- You can add fresh herbs like parsley or dill for added freshness and flavor.
- Adjust the lemon juice and mustard quantity to taste for a tangier or milder dressing.
