Sundried Tomato Tuna & Ricotta Sweet Potato Toast

Meal Type: Mains

Ingredients

  • 1 large sweet potato 
  • 1 ½ tbsp oil, divided 
  • ½ cup ricotta 
  • 1 can (170g) Ocean’s Flaked White Tuna, drained 
  • ¼ cup kalamata olive, roughly chopped 
  • ¼ cup sundried tomato, roughly chopped 
  • 1 clove of garlic, grated 
  • 1 cup cherry tomatoes, halved 
  • ¼ cup fresh basil, thinly sliced 
  • Cracked black pepper 

Directions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Slice the sweet potato lengthwise in ¼ inch thick slices. Depending on the size of your sweet potato, this should yield 3-4 slices. Brush both sides of each slice with ½ tbsp of your oil. Roast for 15-20 minutes, flipping halfway through. Sweet potatoes should be easily pierced with a fork.
  3. In a small bowl, combine the tuna, 1 tbsp of olive oil, olive, sundried tomato and garlic.
  4. Remove from the oven and let cool for 5 minutes. Top each slice with ricotta, tuna, cherry tomatoes, basil and fresh cracked pepper. 

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