Name: Tuna Salad over Sweet Potato with lentil-carrot salad and avocado
Total time: 15 min
Yield: 2
Cuisine: European
Ingredients: 1 can Tuna packed in water; 1 piece Wholegrain ciabatta; 300 g Diced sweet potato; 1 piece Red onion; 1 piece Carrot; 1 pack Lentils; 1 piece Avocado; 1 piece Apple; 10 g Fresh chives, dill & flat leaf parsley; ½ piece Lemon; 50 g Organic full-fat yogurt; 20 g Pumpkin seeds; 20 g Sunflower seeds; ½ tablespoon Olive oil; 1 tablespoon Extra virgin olive oil; to taste [Plant-based] mayonnaise; to taste Salt and pepper

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Recipes

Tuna Salad over Sweet Potato

with lentil-carrot salad and avocado

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Tags:

Source of fiber

Allergens:

Vis

•Soja

•Tarwe

•Gerst

•Gluten

•Haver

•Rogge

•Sesamzaad

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 can

Tuna packed in water

(Contains: Vis)

½ piece

Wholegrain ciabatta

(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)

150 g

Diced sweet potato

½ piece

Red onion

½ piece

Carrot

½ pack

Lentils

(May be present: Gluten)

½ piece

Avocado

½ piece

Apple

5 g

Fresh chives, dill & flat leaf parsley

¼ piece

Lemon

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

10 g

Pumpkin seeds

(May be present: Noten, Pinda's, Sesamzaad)

10 g

Sunflower seeds

(May be present: Noten, Pinda's, Sesamzaad)

Not included in your delivery

¼ tablespoon

Olive oil

½ tablespoon

Extra virgin olive oil

to taste

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3295 kJ

Calories787 kcal

Fat32.2 g

Saturated Fat5.1 g

Carbohydrate82 g

Sugar25.8 g

Dietary Fiber19.9 g

Protein34.3 g

Cholesterol0.6 mg

Salt2.1 g

Potassium1178.5 mg

Calcium91.1 mg

Iron2.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Baking Sheet with Baking Paper

•Bowl

•Peeler or Cheese Slicer

Cooking Steps

Preheat the oven to 200°C.
Heat a clean frying pan over high heat. Toast the pumpkin seeds and the sunflower seeds until they start to pop. Remove from the pan and set aside.
Heat a light drizzle of olive oil in the same frying pan over medium-high heat. Fry the diced sweet potato for 10 - 12 minutes, or until done. Season with salt and pepper.

Chop the onion (see Tip). Core and dice the apple. Drain the tuna.
In a bowl, combine the tuna with half of each of the onion and apple, and mayonnaise to taste. Season with salt and pepper.
Place the ciabatta on a parchment-lined baking sheet and bake in the oven for 6 minutes.

Tip: If you don't like raw onion, fry with the sweet potato instead.

Did you know... apples contain flavonoids, which protect us from the effects of free radicals. These are harmful substances caused by UV radiation or air pollution.

Drain the lentils. Use a peeler or cheese slicer to shave the carrot into thin ribbons.
Quarter the lemon. Chop the fresh herbs.
In a bowl, combine the lentils with the carrot, the rest of the onion and apple, half of the fresh herbs, the extra virgin olive oil and the juice of 1 lemon wedge per person. Season with salt and pepper.
Halve and pit the avocado, then remove the skin and slice the flesh.

Serve the sweet potato in deep plates, tuna salad and the dressed lentils in deep plates.
Top with the avocado and drizzle on the yoghurt.
Garnish with the seeds and the rest of the fresh herbs.