This healthy tuna salad is made with sweet potatoes, red peppers, celery and pickles, topped with dressing made of mayo and mustard. It only takes 30 minutes and is a great make-ahead recipe that is paleo, gluten-free, Whole30, and high in protein. Great for lunch, post-workout and for an easy dinner.
Ingredients
- 1 medium sweet potato peeled and diced into cubes
- 1 /2 cup red pepper 1 pointy red pepper, diced
- 1/2 cup celery about 2 small sticks, diced
- 1/2 cup dill pickles or gherkins, diced
- 1/4 red onion white onion or 1 spring onion/scallion, diced
- 250 g tuna tinned in brine
For the mayonnaise dressing
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/4 teaspoon sea salt
- A pinch of pepper
Instructions
- Add the sweet potato to a pot and cover with cold water, season with salt. Bring to a boil and cook for 10 minutes. Drain and rinse under cold water, allow to cool in the sieve.
- Dice all remaining ingredients and whisk the dressing.
- Combine cooled sweet potatoes, tuna, vegetables and dressing in a large bowl. Serve right away or store in a large Tupperware container or portioned off for lunches.
Nutrition
Calories: 438kcal | Carbohydrates: 31g | Protein: 27g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1145mg | Potassium: 909mg | Fiber: 6g | Sugar: 10g | Vitamin A: 18635IU | Vitamin C: 106mg | Calcium: 99mg | Iron: 3mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved