Tuna And Sweet Potato Jackets Recipes

TUNA AND SWEET POTATO JACKETS

Steps:

• Preheat the oven to 180˚C/160˚C fan/gas mark 4. Pierce the potatoes and place directly on the oven rack. Bake for 40-45 minutes until tender.
• Slice the potatoes in half and scoop out most of the flesh into a mixing bowl. Drizzle the potato hollows with the oil and bake for another 10 minutes.
• Add the tuna, red onion, chilli, Parmesan and egg to the mixing bowl and combine well. Season with salt and pepper.
• Remove the potato from the oven and scoop the filling into the hollowed skins. Bake for 10-15 minutes or until the mixture is golden brown.
• Meanwhile, stir together the yoghurt, lime juice and coriander. Season with salt and pepper.
• Drizzle the potatoes with the yoghurt and serve with a side salad.

TUNA SWEET POTATO JACKETS

Steps:

• Scrub the sweet potatoes and prick all over with a fork. Place on a microwaveable plate and cook on High for 18-20 mins, or until tender. Split in half and place each one, cut-side up, on a serving plate.
• Flake the drained tuna with a fork and divide between the sweet potatoes. Top with the red onion and chilli, then squeeze over the lime juice. Top with a dollop of yogurt and scatter over the coriander, to serve.

PESTO, CANNELLINI BEAN & TUNA JACKETS

Steps:

• Heat oven to 180C/160C fan/gas 4. Pierce the potatoes a few times, then bake for 40 mins, or until really soft. Alternatively, microwave on High for 7 mins.
• Mix the beans, pesto, cream cheese, tuna, red onion, lemon zest and some seasoning. Split the baked potatoes and stuff with the tuna filling. Top with the pine nuts and basil leaves.