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Tuna and sweet potato jackets
90 Min Serves 4
Ingredients
- 2 sweet potatoes
- 1 tbsp olive oil
- 2 tbsp fresh rosemary, finely chopped
- 1 x 120g tin of John West Tuna No Drain
- ¼ red onion, finely chopped
- 1 small red chilli, deseeded and finely chopped
- 2 tbsp Parmesan, grated
- 1 egg, beaten
- Salt and black pepper
- 4 tbsp non-fat Greek yoghurt
- Juice of 1 lime
- 2 tbsp fresh coriander, finely chopped
To serve: Side salad
Made with
No Drain Fridge Pot Tuna Steak With A Little Brine
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
Step 1
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Pierce the potatoes and place directly on the oven rack. Bake for 40-45 minutes until tender.
Step 2
Slice the potatoes in half and scoop out most of the flesh into a mixing bowl. Drizzle the potato hollows with the oil and bake for another 10 minutes.
Step 3
Add the tuna, red onion, chilli, Parmesan and egg to the mixing bowl and combine well. Season with salt and pepper.
Step 4
Remove the potato from the oven and scoop the filling into the hollowed skins. Bake for 10-15 minutes or until the mixture is golden brown.
Step 5
Meanwhile, stir together the yoghurt, lime juice and coriander. Season with salt and pepper.
Step 6
Drizzle the potatoes with the yoghurt and serve with a side salad.
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