Tuna and courgette sweet potato pocket

The Muddled Pantry
1 serving Preparation: 15 mins, Cooking: 5 mins By Food24
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Tap for method

Ingredients (8)

1 sweet potatoes — medium
1 can tuna — tinned in oil, shredded
1 courgettes — small
1 Tbs red onion — finely chopped
1/2 Tbs red chilli — deseeded and finely chopped
lemon — a squeeze
yoghurt — fat-free
salt and freshly ground black pepper
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Tap for ingredients

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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