This healthy tuna salad is made with sweet potatoes, red peppers, celery and pickles and dressing with mayo and mistard. It only takes 30 minutes and is a great make-ahead recipe that is paleo, gluten-free, Whole30, high in protein. Great for lunch, post-workout and for an easy dinner.
1 medium sweet potato, peeled and diced into cubes
1 /2 cup diced red pepper (1 pointy red pepper)
1/2 cup diced celery (about 2 small sticks)
1/2 cup diced dill pickles/gherkins
1/4 red onion, white onion or 1 spring onion/scallion, diced
250 g tinned tuna in brine
For the mayonnaise dressing
1/4 cup mayonnaise
1 tsp Dijon mustard
2 tablespoons lemon juice
1/4 tsp sea salt
A pinch of pepper
- 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.