• Preheat oven to 400°F.
  • Clean each sweet potato, and pierce the skin around the potato with a knife. Place on baking tray and roast for about 20 minutes, or until fork tender. Cooking times will vary based on size of the potatoes used.
  • In a small bowl, whisk together all the dressing ingredients, adding water to thin to desired consistency. Set aside.
  • In a large bowl, combine the quinoa, plant-based tuna, arugula, radishes, cucumber and tomatoes.
  • Once the sweet potatoes are cooked and cooled, break into small pieces, or slice into medallions. Add to the salad.
  • Drizzle with olive oil and sprinkle with sea salt and pepper. Toss gently to distribute ingredients thoroughly.
  • Serve a generous amount of salad on each serving plate, with Miso Tahini Dressing on the side for drizzling.
Tuna, Sweet Potato and Quinoa Salad with Miso-Tahini Dressing
  • Preparation15 minutes
  • Cook Time 20 minutes
  • Serves 4-6

INgredients

  • 2-3 small sweet potatoes

For Miso Tahini Dressing

  • ¼ cup tahini
  • 2 tablespoons white miso
  • 1 ½ tablespoons minced shallot or red onion
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 ½ teaspoons fine sea salt
  • Water, to thin

 

  • 2 cups cooked quinoa
  • 2 pouches Good Catch® Naked in Water Plant-Based Tuna
  • 3 cups arugula, plus more as desired
  • 8-10 radishes, cleaned and quartered
  • ¼ cup peeled, halved and sliced cucumber
  • 1 cup halved cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  • Preheat oven to 400°F.
  • Clean each sweet potato, and pierce the skin around the potato with a knife. Place on baking tray and roast for about 20 minutes, or until fork tender. Cooking times will vary based on size of the potatoes used.
  • In a small bowl, whisk together all the dressing ingredients, adding water to thin to desired consistency. Set aside.
  • In a large bowl, combine the quinoa, plant-based tuna, arugula, radishes, cucumber and tomatoes.
  • Once the sweet potatoes are cooked and cooled, break into small pieces, or slice into medallions. Add to the salad.
  • Drizzle with olive oil and sprinkle with sea salt and pepper. Toss gently to distribute ingredients thoroughly.
  • Serve a generous amount of salad on each serving plate, with Miso Tahini Dressing on the side for drizzling.