Note: Southwest seasoning can be substituted for an equal amount of ground chipotle chili pepper (or other hot pepper such as cayenne), paprika, onion powder and garlic powder.
½ cup sweet potato, shredded on large holes of a box grater
¼ cup raw cashews, chopped
1 large or two small ripe avocados
1/3 cup sliced scallions, about three scallions
3 5-ounce cans white tuna, drained
2 tablespoons freshly squeezed lime juice
3 tablespoons jalapeño, finely minced
1 tablespoon fresh cilantro, finely minced
1 tablespoon fresh mint, finely minced
Zest from half a lime plus more for garnish
1 teaspoon celery salt
1 teaspoon Southwest seasoning *see note above
Place shredded sweet potato in a microwave safe bowl with 2 tablespoons of water, cover and microwave two minutes. Drain off any remaining water and cool sweet potatoes.
Dry toast chopped cashews in a small sauté pan over medium heat until browned. Set aside to cool.
In a medium bowl place the meat from the avocado(s) with the scallions, tuna, lime juice, jalapeno, cilantro, mint, zest from half a lime, celery salt and Southwest seasoning.
Add the sweet potato and mix to combine.
Serve in lettuce cups topped with the chopped toasted cashews and additional lime zest over each portion.