Home
Recipes
Blistered sweet potatoes with herby tuna

Blistered sweet potatoes served with herby tuna and salad

Blistered sweet potatoes with herby tuna

Name: Blistered sweet potatoes with herby tuna
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
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)

Esther Clark

Save recipe

Serves 2

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 3.6 out of 5.5 ratingsRate

loading...

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

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Black bean & prawn quesadillas

A star rating of 3.5 out of 5.6 ratings

Tagliata & borlotti beans

A star rating of 4.5 out of 5.2 ratings

Avocado, roasted broccoli & sesame rice salad

A star rating of 4.7 out of 5.42 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal503
fat24g
saturates9g
carbs42g
sugars18g
fibre7g
protein25g
salt1.8g

Method

step 1

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.
step 2

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.
step 3

Split the sweet potatoes open and fill with the tuna mixture, top with extra dill and serve with salad, if you like.

Recipe from Good Food magazine, June 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now