Stuffed sweet potatoes with tuna salad

Name: Stuffed sweet potatoes with tuna salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Sweet potatoes (300 g each); 2 small red onions; 2 small green chillies; 6 Stem(s) Coriander; 1 Lime; 2 tin(s) (185 g each) Tuna fish natural; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Sweet potatoes (300 g each)
2 small red onions
2 small green chillies
6 Stem(s) Coriander
1 Lime
2 tin(s) (185 g each) Tuna fish natural
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the potatoes, place on a baking tray and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes. Peel onions and cut into thin rings.
2
Wash the chilli, cut into thin rings. Wash coriander, shake dry and finely chop leaves of 4 stems. Wash the lime, grate dry and cut in half. Cut 1/2 lime into slices, squeeze the other half.
3
Put the tuna fish in a sieve and let it drain. Mix yoghurt, chili and 1-2 teaspoons lime juice and season with salt, pepper and a little sugar. Fold in tuna, chopped coriander and onion rings.
4
Remove potatoes from the oven and cut lengthwise. Fill potatoes with tuna salad and garnish with remaining coriander and a lime wedge.