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.
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.
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.
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.