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Recipe by: @starinfinitefood
These Spicy Tuna Sweet Potato Bites offer a creative twist on traditional appetizers, featuring Wild Planet Albacore Wild Tuna atop roasted sweet potato rounds. The combination of spicy tuna salad with sweet mango, creamy avocado, and crunchy bell peppers creates a perfect balance of flavors and textures. Perfect for entertaining or as a nutritious snack, these colorful bites deliver a taste of fusion cuisine that's both elegant and easy to prepare.
Recipe by: @starinfinitefood
These Spicy Tuna Sweet Potato Bites offer a creative twist on traditional appetizers, featuring Wild Planet Albacore Wild Tuna atop roasted sweet potato rounds. The combination of spicy tuna salad with sweet mango, creamy avocado, and crunchy bell peppers creates a perfect balance of flavors and textures. Perfect for entertaining or as a nutritious snack, these colorful bites deliver a taste of fusion cuisine that's both elegant and easy to prepare.
2 (5oz) cans of Wild Planet Foods Wild Albacore Tuna
2 medium/large sweet potatoes, sliced into ½ inch thick rounds
Olive oil
Salt
3 Tbsp mayonnaise
1 Tbsp chili paste or sriracha hot sauce
½ Tbsp tamari soy sauce
1 red bell pepper, finely chopped
1 ripe mango, chopped
½ cup chopped scallions, divided
1 ripe avocado, chopped
Salt and pepper to taste
Sesame seeds, optional for serving
Tahini, optional for serving
Preheat the oven to 425
Drizzle a large sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway
Make the tuna salad. Add the mayonnaise, chili paste and tamari to a medium bowl and whisk to combine. Add the bell pepper, mango and ⅓ cup of the scallions and mix. Drain the tuna, then break it into small pieces. Add the tuna to the bowl and toss again. Finally, add the avocado and salt and pepper to taste. Toss one last time
When the sweet potatoes are done, plate them, then scoop about 1 ½ tablespoons of the tuna mixture onto each round. Top with the remaining scallions
Serve topped with sesame seeds and drizzled with tahini, if desired
