A satisfying meal that makes you feel good, inside and out, blending creamy tuna, roasted sweet potatoes, and crunchy veggies with a zesty dressing.
Ingredients
Scale:
2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 cans (5 oz each) canned tuna, drained
½ cup celery, chopped
¼ cup red onion, minced
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
¼ cup fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). This step is crucial for achieving perfectly roasted sweet potatoes that are tender on the inside and slightly crispy on the outside.
Toss the diced sweet potatoes with olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet, making sure there's space between the pieces for even roasting.
Roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking. Let them cool for a few minutes once done to avoid wilting the salad.
In a large mixing bowl, combine the drained canned tuna, chopped celery, minced red onion, mayonnaise, Dijon mustard, lemon juice, and fresh parsley. Stir gently to combine; this helps maintain the integrity of the tuna.
Add the roasted sweet potatoes to the bowl and gently mix everything together until well combined. Adjust seasoning with more salt and pepper if needed, keeping in mind that flavors intensify as they meld.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. This step enhances the overall taste and makes the salad even more refreshing.
