Preparation
This healthy and nutritious dish is ideal for those seeking a balanced and quick-to-prepare meal. The combination of sweet potato, vegetables, and tuna provides an excellent source of nutrients.
Cooking Instructions
1. Thaw vegetables
Thaw the spinach and turnip greens and set aside.
2. Cook the sweet potato
Peel the sweet potato, cut into half-moons, and cook in unsalted water until tender. Drain.
3. Prepare the spinach purée
While the potatoes cook, heat the spinach in a non-stick pan over medium heat with vinegar, pepper, and garlic powder. Add water and stir occasionally until soft and warm. Remove and set aside.
4. Sauté the turnip greens
In the same pan, heat the olive oil and sauté the minced garlic for about 1 minute until fragrant. Add the chopped turnip greens and salt, cooking until tender.
5. Add the tuna
Add the drained tuna and heat through, stirring occasionally.
6. Plating
Arrange the sweet potatoes in an oval shape on the plate, place tomato slices at opposite ends, cover with the spinach mixture, and finish with the tuna.
Tips
- Choose medium-sized sweet potato for better portion control
- Apple cider vinegar enhances the flavor of the spinach
- You can substitute tuna with another fish of your choice
Notes
Calories: Approximately 550 kcal per serving Yield: 1 serving (ideal to adjust as needed)