Stuffed sweet potatoes with tuna salad
- 4 Sweet potatoes (300 g each)
- 2
- 2 small green chillies
- 6 stem (s) coriander
- 1 Lime
- 2 jar (s) (185 g each) natural tuna
- 150 g Whole milk yogurt
- Salt
- pepper
- Sugar
45 minutes
light
- 1.
- Wash the potatoes, Place on a baking sheet and cook in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 35–45 minutes. Peel the onions and cut into thin rings.
- 2.
- Wash the chilli, cut into thin rings. Wash the coriander, shake it dry and finely chop the 4-stemmed leaves. Wash the lime, grate dry and cut in half. Cut 1/2 lime into wedges and squeeze out the other half.
- 3.
- Put the tuna in a sieve and allow to drain. Mix together yogurt, chilli and 1–2 teaspoons of lime juice and season with salt, pepper and a little sugar. Fold in the tuna, chopped coriander and onion rings.
- 4.
- Take the potatoes out of the oven and cut them lengthways. Fill the potatoes with the tuna salad and garnish with the remaining coriander and a wedge of lime.
1 person approx.:
- 460 kcal
- 1930 kJ
- 23 g protein
- 4 g fat
- 81 gCarbohydrates
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