Blistered Sweet Potatoes With Herby Tuna Recipes

BLISTERED SWEET POTATOES WITH HERBY TUNA

Blistered sweet potatoes with herby tuna image

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

Provided by Esther Clark

Time 40m

Number Of Ingredients 12

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)

Steps:

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.

Nutrition Facts : Calories 503 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

SHINGLED SWEET POTATOES WITH HARISSA

Shingled Sweet Potatoes with Harissa image

Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.

Provided by Molly Baz

Categories Bon Appétit Side Vegetable Sweet Potato/Yam Casserole/Gratin Fall Thanksgiving Pistachio Sesame Vegetarian Vegan Dairy Free Soy Free Peanut Free Wheat/Gluten-Free Holiday 2018

Yield 8 servings

Number Of Ingredients 10

Ingredients

2/3 cup plus 2 Tbsp. extra-virgin olive oil
2/3 cup plus 2 Tbsp. harissa paste
2 Tbsp. white wine vinegar, divided
3 1/4 lb. medium sweet potatoes, peeled
Kosher salt
3 Tbsp. raw pistachios
2 tsp. sesame seeds
1 tsp. fennel seeds
Special Equipment
A spice mill or mortar and pestle

Steps:

Preheat oven to 400°F. Whisk 2/3 cup oil, 2/3 cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8" thick. Add to bowl with harissa mixture and toss to coat; season with salt.
Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly, and roast, brushing any accumulated harissa oil in dish onto sweet potatoes every 10-15 minutes, until soft and starting to brown on top, about 1 hour.
Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4 minutes. Let cool, then transfer to spice mill or mortar and pestle and coarsely grind. Set dukkah aside.
Whisk remaining 2 Tbsp. oil, 2 Tbsp. harissa, and 1 Tbsp. vinegar in a small bowl. Remove sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah.
Do Ahead
Dukkah can be made 3 days ahead. Store airtight at room temperature.

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