Tuna and sweet potato jackets
TIP IF YOU LIKE SPICY FOOD, TRY ADDING A LITTLE GOCHUJANG TO THIS – IT’S A SWEET RED CHILLI PASTE THAT’S A PERFECT PAIRING WITH KIMCHI.
SERVES 4
Choose tuna in spring water rather than oil, it’s lower in calories and also means the heart-friendly omega 3 doesn’t seep out of the tuna into the surrounding oil.
YOU WILL NEED
4 large sweet potatoes, 1kg total
1 x 400g can cannellini beans, drained and rinsed
1 x 200g tin tuna steak in spring water, drained
Bunch spring onions, sliced
100g raw kimchi, roughly chopped 1tbsp low salt soy sauce
30g reduced fat extra mature Cheddar, grated
Green salad, to serve
HOW TO DO IT
1
Heat the oven to 200C/gas 6. Prick the potatoes and roast on a baking tray for 45 mins until they are softened.
2
Meanwhile, stir together the beans, tuna, most of the spring onions, the kimchi and soy sauce.
3
Keeping the potatoes on the baking tray, slice down the middle and open out. Top with the kimchi mix and the cheese, then return to the oven for
10-15 mins until the filling has warmed right through and the cheese has melted. Scatter over the reserved spring onions and serve with salad.