Using Clover Leaf Wild Selections, the first premium line of sustainably-caught seafood that directly funds conservation programs, this light salad by Chef Brad Long of Cafe Belong turns canned food into fine dining.
Place the sweet potatoes on a rimmed baking sheet or shallow baking dish. Bake in an oven heated to 375 F for approximately 45 minutes, longer if the potatoes have a girth bigger than 2 inches across. Remove from the oven when they are soft, cooked all the way through, and the skins are loose. Allow to cool to room temperature and then peel the skins off completely. Cut the cooked sweet potatoes widthwise into fat medallions – 1⁄2 inch to 3⁄4 inch thick. Toss in a bit of the olive oil and sprinkle with salt.
Micro greens are available in grocery stores in various blends. They aren’t the same as sprouts – they are the full, first small growing leaves of a vegetable or herb, things like: broccoli, cabbage, amaranth, beets, coriander, basil, mustards, etc. They are intensely nutritious and more flavourful than lettuces, but you can easily substitute any leafy green.
Put your choice of greens in a bowl, add can of Wild Selections Light Tuna or Wild Selections White tuna, the onions, apple, and your choice of seeds or nuts. Drizzle with olive oil, toss together, and then add a half ounce or more of cider vinegar, salt, mix, and taste. Toss and adjust the vinegar and salt until balanced to your taste.
Arrange the large medallions of sweet potato in Stonehenge ring in the centre of each plate and pile small tossed bundles of the salad in the middle, allowing the potato to prop up the sides and give height to the salad.