Sweet Potato Tuna Tartine

Perfect for a warm weekend brunch, treat yourself to tuna-topped sweet potato with a delicate samphire garnish.


1/2 Sweet potato
50g Samphire
Unsalted butter
1 Vine tomato
1/2 Avocado
Tuna in olive oil
1 Spring onion - Sliced
1tbsp Pine nuts
Olive oil
Salt and pepper


  1. Preheat the oven to 180 degrees.
  2. Wash and slice the sweet potato, rub with olive oil and season with salt and pepper.
  3. Bake on a baking tray for 25 minutes or until the slice is cooked through.
  4. Toast the pine nuts in a dry pan over a medium heat. Keep them moving to colour them evenly. Once they are cooled a little roughly chop the pine nuts.
  5. Cut the tomato in to concasse, this is done by cutting the outside flesh away from the seeds and dicing it.
  6. Cook the samphire over a medium heat with unsalted butter and black pepper until just softened, remove from the heat and add the concasse.
  7. Dice the avocado.
  8. Build with the sweet potato as the base, then the samphire, avocado, tuna, spring onion and pine nuts.
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