Whilst we love cooking and trying elaborate dinners, sometimes it is good to just knock a dinner up using ingredients you have hanging around in your kitchen. This recipe is a perfect example of this, using a mix of store cupboard staples and everyday veg to create a truly tasty dinner.
Whip up a batch of them on the Sunday night and you will also have a tasty lunch for the first few days of work. We always have sweet potatoes hanging around in our kitchens (we are a little obsessed) and this recipe makes them the hero of the dish.
Do make sure to look for the MSC label on your tuna to ensure it is was fished sustainably – it’s so important to be aware of where your food is coming from and the impact on the environment.
Ingredients (makes 4 portions):
- 2 large sweet potatoes
- 2 cans of tuna (ours were 160g cans)
- 1 red chilli
- Tablespoon of olive oil
- 1 spring onion
- 2 large tomatoes
- 50g feta
- Small handful of coriander
- Salt and pepper to season
- Preheat the oven to 180C.
- Scrub the sweet potatoes. Don’t peel them as they need to hold their shape but you will want to make sure the skins are clean.
- Slice the sweet potatoes in half lengthways and rub with olive oil. Put in the oven to roast once the oven is up to temperature.
- Roast for around 40 minutes until the flesh is soft. Remove to cool.
- Once the flesh is cool scoop out the potato from the skins and add to a bowl. Leave about 1cm of flesh around the skins so it still holds itself as a structure.
- Finely chop the red chilli, tomatoes and the spring onion and add to the bowl of sweet potato. Add the tuna and mix well. Season to taste.
- Scoop the tuna mixture back into the shells.
- Once they are all full sprinkle the feta on top of each of the boats and return to the oven to bake for around 15 minutes.
- Dress with chopped coriander and serve alongside a green salad.