Tuna Salad on Roasted Sweet Potato and Cucumber Slices

Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper.

Wash and peel 350g of sweet potato. Slice it into even 1/4-inch thick rounds. Toss the rounds with 1 tablespoon of extra virgin olive oil, a pinch of salt, and freshly cracked black pepper. Arrange them in a single layer on the prepared baking sheet.

Roast the sweet potato rounds in the preheated oven for 20 to 25 minutes, flipping them halfway through, until they are tender inside and caramelized on the edges.

While the sweet potatoes roast, wash and finely dice 2 stalks of celery. Finely dice 1/4 cup of red onion. Chop 2 tablespoons of fresh dill.

Drain the water thoroughly from 15 oz of canned albacore tuna. In a medium bowl, combine the drained tuna, 3/4 cup of plain 2% Greek yogurt, the diced celery, diced red onion, chopped dill, 2 tablespoons of freshly squeezed lemon juice, 1/2 tablespoon of extra virgin olive oil, salt, and plenty of freshly cracked black pepper. Flake and mix with a fork until cohesive.

Wash and slice 1 large English cucumber into 1/4-inch thick rounds.

To assemble, lay out the warm roasted sweet potato rounds and cool cucumber slices on a serving platter. Spoon equal portions of the high-protein tuna salad onto each slice, garnish with extra dill sprigs, and serve immediately.