Blistered sweet potatoes with herby tuna

Fill sweet potatoes with a tasty tuna mixture flavoured with pesto, parsley and dill for an easy midweek meal. It delivers 3 of your 5-a-day and is gluten free

Prep:25 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 503
fat 24g
saturates 9g
carbs 42g
sugars 18g
fibre 7g
protein 25g
salt 1.8g

Ingredients

2 large sweet potatoes
½ tbsp olive oil
150g tuna in olive oil, drained
2 tbsp pesto
2 tbsp Greek yogurt
1 lemon, juiced and ½ zested
½ small bunch parsley, finely chopped
½ small bunch dill, finely chopped, plus extra to serve
1 large roasted red pepper, finely sliced
¼ cucumber, deseeded and cubed
60g feta, crumbled
peppery salad, to serve (optional)

Method

Heat the grill to high. Prick the potatoes with a fork, then microwave on high for 10 mins. Rub with the olive oil and season with salt. Transfer to a baking sheet and grill for 5 mins or until the skin is crisp and blistered.
Tip the tuna into a mixing bowl and combine with the pesto, yogurt, lemon zest, most of the herbs and the roasted pepper, then gently stir in the cucumber, remaining herbs, feta and lemon juice. Season.
Split the sweet potatoes open and fill with the tuna mixture, top with extra dill and serve with salad, if you like.