| 8 | 25 | 159 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 2 |
| 1 large potato | Sweet potato (sliced lengthwise 1/4 inch slices) |
| 1 can drained | Tuna, albacore, flaked, canned in water |
| 2 tbsp drained | Capers, canned |
| 1/2 large stalk(s) | Celery (diced) |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
| 1 tbsp | Parsley, fresh (or 1 tsp fresh dill, chopped) |
| 1 tbsp diced | White onion (can use red onion) |
Place sweet potato slices in a toaster, and toast on high. It usually takes 2 or 3 rounds to get it at a good consistency.
Place remaining ingredients in with the tuna. When the sweet potato toast is ready, serve the tuna salad on top.
Note:
Add lacto-fermented mayo.
Feed two hungry people with this — or reserve the remaining tuna for another dish. Perhaps on paleo bread or wrapped in a collard green or romaine leaf.
| Meat | 1.1 |
| Vegetables | 1.6 |
