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Roasted Sweet Potato with Tuna Salad

Eatin’ Clean

Roasted Sweet Potato with Tuna Salad
Roasted Sweet Potato with Tuna Salad (WPLG, INC)

Roasted Sweet Potato with Tuna Salad

Perfect baked sweet potato:

1 medium sweet potato

½ tablespoon olive oil

generous pinch salt

aluminum foil

Preheat you oven to 375˚F. Set the sweet potato on a sheet of tin foil. Drizzle the oil over the potato, sprinkle with salt and seal the foil to make a pouch. Transfer the potato to a baking sheet and bake for 55-65 minutes or until the tip of a paring knife easily pierces the potato. Remove and allow to cool for a minute before removing the foil.

Serve the sweet potato cut in half and filled with a scoop of tuna salad.

Tuna Salad

12 ounces tuna packed in water, well strained and broken apart

1/3-1/2 cup of your favorite mayonnaise

juice of half a lemon

½ cup celery, diced small

¼ cup red onion, minced

2 tablespoons chopped cornichons

1 tablespoon capers

2 tablespoons dill, finely chopped

2 tablespoons parsley, finely chopped

dash of hot sauce

kosher salt, to taste

Place all ingredients in a mixer, whip together until nice and smooth.