With this sweet potato tuna salad recipe the sweet potatoes, hummus and mustard make the tuna salad so creamy you don’t need any mayo. Loaded with protein, gluten-free and dairy-free.
- 1 (5-6 oz) can unsalted tuna, packed in water
- 1/2 cup baked and cooled sweet potato chunks (about half of a medium sweet potato)
- 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
- Bake sweet potato – Make sure you bake your sweet potato first (or ahead of time) so it’s cool enough to handle.
- Drain tuna – Drain tuna and place in a small bowl. Use a fork to break the chunks into small pieces.
- 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.
- Season – Sprinkle with sea salt and freshly ground pepper.
- 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.
- Don’t forget to bake your sweet potato ahead of time so it’s cool enough to handle and chop for the salad.
- Category: Salad
- Method: Bake
- Cuisine: American
- Serving Size: 1/2 of recipe
- Calories: 270
- Sugar: 3g
- Sodium: 455mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 48mg
Keywords: sweet potato tuna salad, no mayo tuna salad