Tuna & Sweet Potato Bakes
- 2 small sweet potatoes (about 200g each)
- 90g can tuna in spring water (drained)
- 1/2 small red onion , finely sliced
- 1/2 small chilli (deseeded and chopped)
- juice 1/2 lime
- 3 tbsp Greek yogurt
- handful coriander leaves
- 1. Scrub the sweet potatoes and prick all over with a fork. Place on a microwaveable plate and cook on High for 18-20 mins, or until tender. Split in half and place each one, cut-side up, on a serving plate.
- 2. Flake the drained tuna with a fork and divide between the sweet potatoes. Top with the red onion and chilli, then squeeze over the lime juice. Top with a dollop of yogurt and scatter over the coriander, to serve.
- 238 kcalories, protein 12g, carbohydrate 44g, fat 3 g, saturated fat 2g, fibre 5g, sugar 13g, salt 0.32g
sweet potatoes, tuna, red onion, chilli, lime, yogurt, handful coriander leaves
Taken from www.epicurious.com/recipes/member/views/tuna-sweet-potato-bakes-50072761 (may not work)