Tuna and courgette sweet potato pocket

Recipe from: 14 September 2015
recipe, vegetables, fish

Ingredients 8
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 1
    medium-sized sweet potato
  • 1
    can
    of shredded tuna in oil
  • 1
    small courgette/baby marrow
  • 1
    Tbs
    red onion, finely diced (or 1 spring onion, finely chopped)
  • 1/2
    Tbs
    red chilli, seeded & finely diced (or a pinch of dried chilli flakes)
  • A squeeze of lemon
  • Plain Fat-free Yogurt
  • Salt & Pepper to taste
 

Method

00:15
 
Wash the sweet potato and then prick the skin all over with a fork, microwave on High for 5 minutes, turning halfway.

Check to see if cooked through by piercing it with a fork.

Drain the tin of tuna and decant into a mixing bowl, roughly grate the courgette/baby marrow and add to the tuna.

Add the finely chopped spring onion or finely diced red onion, add some finely chopped red chili (or a pinch of dried chili flakes)and a squeeze of lemon and then season with some salt and pepper.

Cut the cooked sweet potato in half lengthwise and slightly break up the flesh with a fork, top with tuna and a massive dollop of fat free plain yogurt.

Finish with a final crack of black pepper.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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Read more on: recipe  |  vegetables  |  fish
 

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