Name: Tuna and courgette sweet potato pocket
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Cuisine: Contemporary
Ingredients: 1 sweet potato; 1 tuna tinned in oil, shredded; 1 courgettes; 1 red onion finely chopped; 1/2 red chilli deseeded and finely chopped; 1 lemon a squeeze; yoghurt; salt and freshly ground black pepper

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Ingredients (8)

1	sweet potato
1	tuna — tinned in oil, shredded
1	courgettes
1	red onion — finely chopped
1/2	red chilli — deseeded and finely chopped
1	lemon — a squeeze
	yoghurt
	salt and freshly ground black pepper

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Method:

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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