Eating a healthy breakfast is easy. Mix eggs and vegetables, and maybe some sausage or ground turkey, or even leftover items from dinner the night before, scramble it all together, and boom, you’ve got an amazing breakfast scramble.
Eating a healthy dinner, is easy too. A small portion of protein — for us, chicken, fish, or turkey — a large portion of vegetables, and a side of fresh fruit or a salad.
Lunch is a bit more complicated for us.
While Brian and I both work from home, we’re usually neck deep in client work in the middle of the day and busy. We used up the leftovers from the night before in our breakfast scramble and we have a solid dinner plan, but lunch is one we tend to forget about. Before Whole30, we went out to lunch a few times every week partly to get out of the house and partly to take a break away from work. But now that we’re doing Whole30, we’re home every day and I need to get better about keeping healthy lunch choices on hand — like tuna.
We had made Crunchy Dill Chicken Salad Lettuce Wraps, Chicken And Egg Salad Lettuce Wraps, and Crunchy Egg Salad Lettuce Wraps, and now Brian was craving some tuna salad. But I didn’t want to eat another thing on a lettuce wrap!
I had recently made Loaded Turkey Burgers With Sweet Potato Buns and got the idea to use a yam I had on hand to make open-faced tuna salad sliders with “yam buns.”
Making Roasted Yam Slices
The yam slices need time to cook so I started with getting those in the oven.
I preheated my oven and lined a baking sheet with foil. I sliced one large yam into 1/3 to 1/2 inch thick slices, which gave me six decent-size yam rounds. I saved the rest of the potato to stick in a breakfast scramble. Each yam round was laid flat on the baking sheet and brushed with olive oil and sprinkled lightly with sea salt, black pepper, cayenne pepper, and parsley flakes. I then flipped the yam rounds over and did the same thing to the other side.
The yam slices baked for about 20 minutes at 400 degrees.
Making Avocado Tuna Salad
While the yam slices were roasting in the oven, I made the tuna salad topper, combining the white albacore tuna, chopped red onion, tomato, and Wholly Guacamole, and adding sea salt, black pepper, cayenne pepper, and the juice from 1/2 of a lemon. I mixed everything together well and stuck the tuna salad in the refrigerator to get cold.
Assembling the Avocado Tuna Salad And Yam Sliders
Instead of a tuna salad sandwich, tuna salad lettuce wraps, or an actual tuna salad with lettuce, I decided to make open-face tune salad sliders with delicious, yam slices in place of the bun or bread — and they were fantastic!
Once the yam slices are roasted and the Avocado Tuna Salad is made, assembling the sliders is a piece of cake. Start with one yam round on the bottom, layer on several spinach leaves, and top the spinach leaves with a scoop of the tuna salad… and if you like things spicy like Brian does, top it with some Tapatio. Yum!
When we made these Avocado Tuna Salad And Yam Sliders, we had no fresh avocados and used Wholly Guacamole. If you prefer a chunkier, dryer tuna salad, use a chopped or smashed fresh avocado.
Avocado Tuna Salad Sliders On Roasted Yam Slices
Skip the tuna sandwich and go for these open-face avocado tuna sliders on roasted yam slices.
Prep Time
Cook Time
Total Time
Ingredients
- 1 large can white tuna, water drained
- 1 avocado smashed or 1 single-serving container Wholly Guacamole
- 1/3 red onion, chopped
- 1 tomato chopped
- 1 large yam, sliced
- Olive oil
- Parsley flakes
- Sea salt
- Black pepper
- Cayenne Pepper
- Juice from 1/2 lemon
- Baby spinach leaves
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil.
- Slice one large yam into 1/3 to 1/2 inch thick slices. Arrange flat on baking sheet, brush with olive oil, and sprinkle lightly with sea salt, black pepper, cayenne pepper, and parsley flakes. Flip the yam slices over and repeat.
- Bake yam slices for 20 minutes.
- Drain 1 large can white Albacaore tuna. Combine tuna, chopped red onion, tomato, and Wholly Guacamole in a medium bowl. Add sea salt, black pepper, cayenne pepper, and juice from 1/2 lemon. Mix all ingredients and refrigerate.
- When yam slices are done roasting, assemble the Avocado Tuna Salad Sliders. Top a yam slice with spinach leaves, add a scoop of the Avocado Tuna Salad, and if you like it spicy, top with Tapatio. Serve immediately.
