Ingredients

The following ingredients have 4 Servings
  • 1 sweet potato, sliced into 1/2 inch rounds
  • 1 teaspoon olive oil, more as needed depending on the size of the sweet potato
  • 1 teaspoon Himalayan sea salt
  • 2 cans Genova tuna in olive oil, liquid removed
  • 1/4 cup red onion, diced
  • 3/4 cup celery, diced
  • 1/4 cup mayonnaise, homemade or store-bought mayo
  • 1 teaspoon lemon juice
  • 1 tablespoon parsley, roughly chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 teaspoon black pepper
  • Optional: 1 teaspoon whole grain mustard
  • 1 roma tomato, sliced 1/2 inch thick
  • 1 avocado, sliced thinly
  • Optional: cheddar Cheese, sliced thin

Instruction

  • Pre-heat oven to 400°F and line a baking sheet with parchment paper.
  • Slice sweet potato into 1/2 inch rounds and toss with olive oil and sea salt.
  • Place sweet potato rounds on the parchment lined baking sheet and roast for 30 minutes, or until tender.
  • While sweet potato is cooking, mix all tuna salad ingredients in a large bowl. Taste and adjust seasoning as desired.
  • Slice topping ingredients and set aside.
  • Once sweet potato buns are ready, place 3 tablespoons of tuna salad on each of the buns. Top with tomato, avocado, lettuce or any other toppings you desire!
  • If adding cheese, top each slider with a thin slice of cheddar cheese. Broil on high for 3-4 minutes, or until cheese has melted completely.