|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.
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.