Baked sweet potatoes with tuna salad

For 4 people
  • 4 Sweet potatoes (approx. 300 g each)
  • 3–4 EL good olive oil
  • Sea salt and coarse pepper
  • 2 Can (s) (185 g each) Tuna fillets without oil
  • 2 red onions
  • 4–5 stem (s) Coriander
  • 1 red chilli pepper
  • juice of 1/2 lime
  • 150 g Crème fraîche
  • Baking paper
50 minutes
very easy
1.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Line a baking sheet with parchment paper. Wash the sweet potatoes thoroughly and cut them in half lengthways. Brush the interfaces with 1–2 tablespoons of oil and season with salt and pepper.
2.
Place on the sheet metal with the cut facing up. Bake in the hot oven for 30–40 minutes until the potatoes are tender.
3.
For the salad, drain the tuna and pluck it into small pieces. Peel the onions and cut into thin rings or slice. Wash the coriander, pat dry. Roughly chop the leaves. Cut the chilli lengthways, core, wash and finely chop.
4.
Mix with onions, coriander, tuna, lime juice and 2 tablespoons of oil. Season with salt and pepper.
5.
Spread the tuna salad on the potatoes. Stir the crème fraîche until smooth and place 1 dab on each of the potatoes. Sprinkle with pepper.
1 person approx.:
  • 580 kcal

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