Ingredients
4 medium sweet potatoes
2 tbsp. olive oil (divided)
2 (14oz.) cans tuna (in spring water, drained and flaked)
1/3 cup Greek yogurt
1 tbsp. chives (chopped)
lemon juice (divided)
2 tsp. Dijon mustard
sea salt
1 cup cherry tomatoes (halved)
4 heaping cups baby leaf spinach
Directions
- 1
Preheat your oven to 400 degrees f.
- 2
Place the potatoes on a baking tray, prick the potatoes several times with a fork, rub each with a little oil over each of the skins, and season with sea salt.
- 3
Bake for 40-50 minutes, or until tender through the center.
- 4
In a medium bowl combine your drained tuna with the Dijon mustard, 2 teaspoons lemon juice, fresh chives, sea salt, and pepper to taste.
- 5
Cover, then set in the fridge until needed.
- 6
While your potatoes are baking in the oven, make your salad.
- 7
In a large bowl combine your fresh spinach, halved cherry tomatoes, remaining fresh lemon juice, 1 Tablespoon of olive oil, and sea salt, & pepper to taste.
- 8
Toss well.
- 9
When your potatoes are finished baking, slice through the center of each potato as shown in the photos.
- 10
Spoon in your tuna mixture to the center and top with Greek yogurt as shown.
- 11
Serve potatoes while hot alongside your spinach salad and enjoy.