These sandwiches are quick, easy and deliciously healthy, a perfect lunch choice for summer entertaining.


  • 1 large sweet potato, thinly sliced

  • Olive oil

  • Salt

  • Pinch Cayenne pepper

  • 1 ripe avocado, seeded and peeled

  • 1 x 425gm can of tuna in oil, drained

  • Zest and juice 1 lemon

  • 2 tbs. finely chopped mint leaves


  • 1.

    Pre heat the oven to 200C.

  • 2.

    Spread the sweet potato on to a large baking tray lined with baking paper. Drizzle with oil and sprinkle with salt and cayenne pepper. Cook in the oven for 10 minutes or until crispy.

  • 3.

    In the meantime; mix avocado, tuna, lemon and mint in a medium bowl and evenly combined.

  • 4.

    Once the sweet potato has cooled, place a tablespoon of the tuna mix in the centre of one of the disks, place another to form a sandwich.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 238kj
  • Fat Total 12g
  • Saturated Fat 2g
  • Protein 21g
  • Carbohydrate 9g
  • Sugar 1g
  • Sodium 337mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 6-8
Time: 15 minutes

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