For as unique as this dish looks, it is so simple and easy to make! I served mine on sweet potato slices which made it finger food. A great meal or a party appetizer!
Whole30 guacamole tuna salad
Ingredients (2 servings):
6.4oz white tuna (I used a pouch)
2 Wholly Guacamole* mini packs (2oz each)
1 1/2 tsp. Dijon mustard (Westbrae Naturals brand has no sugar)
1 rib of celery, thinly sliced
2 tsp. fresh chives, minced
1 1/2 tsp. fresh dill, minced
1/4 – 1/2 tsp. cumin
Pinch of salt
3 cracks fresh pepper
1 sweet potato, peeled and sliced into 1/4 inch rounds (I used a purple sweet potato)
Olive oil, salt, and pepper (for baking sweet potato)
Method:
Preheat oven to 375°F. Toss your sweet potato rounds with olive oil, salt, and pepper to coat. Spread rounds in a single layer on a baking sheet (I lined mine with nonstick foil – yes, that’s a thing now!). Bake sweet potato at 375°F until fork tender, 20 minutes. In a bowl mix together tuna, guacamole, dijon, celery, chives, dill, cumin, salt, and pepper. When the potato is finished, scoop 1 1/2 tablespoons of tuna mixture onto each round. Makes ~10 rounds.
*That’s right, this is Whole30 compliant! Just Hass avocado, vinegar, jalapeño, onion, salt, and garlic. No need to make from scratch.
Approximate Macros per serving (when served on sweet potato):
346 calories
10.5g fat
38.5g carbohydrate
21.5g protein
Delicious Primal Cooking 
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