No Mayo Sweet Potato Tuna Salad
User Reviews
4.3
No Mayo Sweet Potato Tuna Salad
Description
The recipe uses cooked sweet potato, softened and naturally sweet, as a base alongside flaked tuna for protein. Fresh vegetables like chopped tomatoes, celery, and the green part of scallions add crunch and brightness. Instead of mayonnaise, hummus and Dijon mustard serve as moist binders, giving the salad a creamy texture and a hint of savory tang. Sea salt and black pepper finish the seasoning.
The salad can be served on top of leafy greens or between whole grain bread slices for a sandwich, offering a lighter alternative to traditional tuna salad preparations. Baking the sweet potato in advance ensures it is tender and cool enough to add directly to the salad without warming other ingredients.
When preparing, drain the tuna thoroughly and chop sweet potato into chunks to maintain contrasting textures. Adjust hummus quantity to get desired moisture level.
Ingredients
- 1 oz can tuna packed in water, unsalted
- ½ cup sweet potato cooled and chopped into chunks, baked
- ¼ cup tomato chopped, cherry or grape
- ¼ cup celery chopped
- 1 scallions green part only, finely chopped
- 2-3 Tablespoons hummus I used garlic
- 1 Tablespoon Dijon mustard
- sea salt to taste
- black pepper to taste
Instructions
- 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 the sweet potato ahead of time so it is cool and easy to chop for the salad.
- Drain tuna well and flake with a fork to distribute evenly.
- Adjust hummus amount as needed to moisten the salad to your preference.
- This salad works well on a bed of greens or as a sandwich filling between whole grain bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 0.5recipe | |
| Calories | 172kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 488mg | 20% |
| Potassium | 447mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4951IU | 99% |
| Vitamin C | 7mg | 8% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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