Warm sweet potato and tuna salad

Ingredients for 2 servings:

• 1 large sweet potato(s)
• 1 can tuna in its own juice
• 1 spring onion(s) with green
• 50 g peas, frozen or fresh
• 1 cup sour cream
• 1 tsp capers
• 1 tsp Dijon mustard, hot
• 1 pinch of garlic powder
• 1 pinch(s) of chili flakes or powder
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Peel and dice the sweet potato and cook it with the peas in well-salted water, then drain. Drain the tuna and squeeze it dry as much as possible. Slice the spring onions into rings. Cut the white part into very fine rings and the green part into coarse rings. Place the white part in a bowl and mix with the remaining ingredients, season, and let stand for 10-15 minutes. If any water has settled, drain it. Garnish the salad with the green part of the spring onion before serving.