Ingredients

2 small sweet potatoes (about 200g each)

90g can tuna in spring water (drained)

½ small red onion , finely sliced

1/2 small chilli (deseeded and chopped)

juice 1/2 lime

3 tbsp Greek yogurt

handful coriander leaves

Preparation

  1. Scrub the sweet potatoes and prick all over with a fork. Place on a microwaveable plate and cook on High for 18-20 mins, or until tender. Split in half and place each one, cut-side up, on a serving plate.

  2. Flake the drained tuna with a fork and divide between the sweet potatoes. Top with the red onion and chilli, then squeeze over the lime juice. Top with a dollop of yogurt and scatter over the coriander, to serve.

238 kcalories, protein 12g, carbohydrate 44g, fat 3 g, saturated fat 2g, fibre 5g, sugar 13g, salt 0.32g