Tuna and sweet potato? Although an odd combo, it is delicious! This easy-to-make tea only needs the sweet potato to be bake and the tuna ‘mayo’ to be made and voilà! Yummy tea…
- 1 large sweet potato, halved
- 2 cans tuna in brine
- 4 tbsp fat free greek yoghurt, plus more for topping
- 1 tsp dijon mustard
- 2 handfuls of spinach
- 1/2 red pepper, chopped
- 1/2 yellow pepper, chopped
- 1 spring onion, sliced
- 1 tbsp olive oil
- Preheat the oven to 220/8.
- Pierce the sweet potato halves, and rub with the olive oil and seasoning. Cook for 40minutes.
- Meanwhile, drain the tuna cans and combine with the greek yoghurt and mustard.
- Make the salad by mixing the pepper, onion and spinach.
- Top the cooked sweet potato with tuna and a dollop of greek yoghurt, serve with the salad.
Sweet potato – one of your 5-a-day, and a useful source for many vitamins and minerals including: retinol needed for vision, growth, immune function and is a key antioxidant; thiamin for energy production; and vitamin C for protein and neurotransmitter synthesis, detoxification and acts as an antioxidant.
Tuna – high in protein and low in fat, tuna also provides selenium for immune function, vitamin B3 for energy utilisation, and phosphorus for bone structure and energy storage.
Spinach – providing vitamin K for cell signalling and vitamin A for eye function, as well as fibre for digestion.
Pepper – high in vitamin A and C, but also B6 to release energy and folate which helps DNA synthesis.
Greek yoghurt – this mayo alternative not only makes the tuna taste AMAZING but also contributes towards your protein and calcium requirements. Calcium is essential for bone growth and maintenance.