Ingredients
- Sweet Potato Buns
- sweet potatosliced into 1/2 inch rounds
- teaspoon olive oilmore as needed depending on the size of the sweet potato
- teaspoon Himalayan sea salt
- Tuna Salad
- can sGenova tuna in olive oilliquid removed
- 1/4 cup red oniondiced
- 1/4 cup celerydiced
- 1/4 cup mayonnaisehomemade orstore-bought mayo
- teaspoon lemon juice
- tablespoon parsleyroughly chopped
- teaspoon paprika
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon whole grain mustard
- Toppings
- roma tomatosliced 1/2 inch thick
- avocadosliced thinly
- Optional: cheddar Cheesesliced thin
Instructions
- 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.
