Step 1

– Make sure you bake your sweet potato first (or ahead of time) so it’s cool enough to handle.

Step 2

– Drain tuna and place in a small bowl. Use a fork to break the chunks into small pieces.

Step 3

– 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.

Step 4

– Sprinkle with sea salt and freshly ground pepper.

Step 5

– 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.