Tuna and sweet potato jackets

Heart outline Heart 1 person Clock graphic 90 Min Cutlery circle 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

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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