Tuna and sweet potato jackets
90 Min Serves 4
- 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
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.
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.
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.
Add the tuna, red onion, chilli, Parmesan and egg to the mixing bowl and combine well. Season with salt and pepper.
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.
Meanwhile, stir together the yoghurt, lime juice and coriander. Season with salt and pepper.
Drizzle the potatoes with the yoghurt and serve with a side salad.
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