Pesto, can­nellini bean & tuna jack­ets

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SERVES 2 PREP 2 mins COOK 7 mins or 40 mins EASY

2 sweet po­ta­toes

½ x 400g can can­nellini beans, drained

2 tbsp fresh pesto 2 tbsp cream cheese

100g can tuna in wa­ter, drained

½ red onion, finely chopped 1 le­mon, zested

25g pine nuts, toasted small hand­ful basil leaves

1 Heat oven to 180C/160C fan/gas 4. Pierce the po­ta­toes a few times, then bake for 40 mins, or un­til re­ally soft (al­ter­na­tively, mi­crowave on high for 7 mins).

2 Mix the beans, pesto, cream cheese, tuna, red onion, le­mon zest and some sea­son­ing. Split the baked po­ta­toes and stuff with the tuna fill­ing. Top with the pine nuts and basil leaves.

GOOD TO KNOW fi­bre • vit c • 2 of 5-a-day

PER SERV­ING 393 kcals • fat 12g • sat­u­rates 4g • carbs 55g • sug­ars 23g • fi­bre 9g • pro­tein 11g • salt 0.8g

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