Tuna roll with baked sweet potato and teriyaki sauce
Ingredients
- fresh tuna 40 g
- cucumber 20 g
- fits 150 g
- Dijon mustard to taste
- homemade mayonnaise to taste
- teriyaki sauce 20 ml
- coriander to taste
- honey to taste
- olive oil to taste
Cooking
Step 1
Finely chop the cucumber. Peel sweet potatoes and bake in honey and olive oil until tender, mash with a fork.
Step 2
Mix mustard and mayonnaise. Mix cucumber and potatoes and lay on the tuna fillet. Roll up into a roll.