Makes 2 servings
1 can Wild Planet Skipjack Wild Tuna, Albacore Wild Tuna, Wild Sockeye Salmon, or Wild Sardines
1 sweet potato/yam
1 small, ripe avocado, peeled and pitted
Sriracha, Tabasco or hot sauce of your choice
Lemon Tahini (Alternate Sauce Option)
1/4 cup tahini
1/4 cup warm water
juice of half a lemon
sea salt to taste
Freshly ground black pepper (optional)
If using tuna or salmon, empty into a bowl, including juices from can, and break up into pieces. If using sardines, remove from can, cut each in half vertically and then each fillet into three pieces.
Slice the sweet potato into ¼ inch thick, vertical slices. Place sweet potato slices in toaster oven and toast until cooked through and browned. On a small plate, coarsely mash the avocado with a fork. Squeeze lemon juice over the mashed avocado to prevent browning. Top each piece of toasted sweet potato with mashed avocado, either the tuna, salmon or sardine segments, another squeeze of lemon juice and a dash of hot sauce.
If you don’t want to use hot sauce and choose to prepare the lemon tahini sauce, in a small bowl, mix together the tahini, warm water, lemon juice and sea salt until thin enough to drizzle over the prepared sweet potato toast. If desired, add freshly ground black pepper to taste.