A satisfying salad of light tuna flakes tossed with grilled sweet potatoes and zesty citrus dressing on a bed of mixed greens.

Tuna and Grilled Sweet Potato Salad


2-180g can Century Tuna Lite Flakes in vegetable, drained

1/4 kilo sweet potatoes, peeled and cut into thin wedges

1 can young corn cuts, drained well

3 tablespoons vegetable oil

1/2 teaspoon salt

1/8 teaspoon ground black pepper


2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1/4 cup extra virgin olive oil

2 tablespoons honey

1 teaspoon grated orange peel

1 tablespoon chopped spring onions

salt and pepper to taste

assorted lettuce for garnish


Toss together sweet potatoes and young corn in vegetable oil. Grill sweet potatoes until tender or when young corn shows grill marks. While still warm, toss sweet potatoes and young corn with Century Tuna, then season with salt and pepper.

To make the dressing: Place orange juice, olive oil, honey, orange peel, spring onions in a shaker bottle. Shake until mixture turns into a creamy emulsion. Season with salt.

To serve, arrange tuna, young corn and sweet potato salad on a bed of lettuce. Drizzle with the dressing and sprinkle with freshly ground pepper.

Makes 5 to 6 servings.

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