|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|
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.