- 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.
