- 2 large sweet potatoes
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150g tuna in olive oil, drained
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 2 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 2 tbsp Greek yogurt
- 1 lemon, juiced and ½ zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ½ small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ small bunch dill, finely chopped, plus extra to serve
- 1 large roasted red pepper, finely sliced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- ¼ cucumber, deseeded and cubed
- 60g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- peppery salad, to serve (optional)
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.