If your standby supper is baked potatoes with tuna, switch to sweet potatoes and a fresh, spicy topping. It’s budget-friendly and low fat too
Prep:10 mins
Serves 4
4 small sweet potatoes (about 200g each)185g can tuna in spring water, drained1 small red onion, finely slicedjuice 1 lime6tbsp Greek yogurt1 small red chilli, deseeded and chopped, optionalhandful coriander leaves, optional
STEP 1Scrub 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.STEP 2Flake the drained tuna with a fork and divide between the sweet potatoes. Top with the red onion, and chilli if using, then squeeze over the lime juice. Serve with a dollop of yogurt and, if using, scatter over the coriander.
