Drain tuna and place in a small bowl. Use a fork to break the chunks into small pieces.
Add sweet potato chunks, tomatoes, celery, and scallion and mix together. Add the hummus and mustard, to moisten the tuna to your preference. I used about 2.5 tablespoons of hummus.
Sprinkle with sea salt and freshly ground pepper.
Serve. I enjoyed the tuna salad on top of a salad with romaine lettuce, cucumbers, and mushrooms but you could easily place it between two slices of whole grain bread (like Ezekiel bread) to make a healthy tuna sandwich.
Kindly Submitted by “Eating Bird Food”
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