Lunch
Baked Sweet Potato with Herby Tuna & Yoghurt
Gluten-Free
High Protein
Nutrient-Dense
⏱ 50 min total
🍴 Serves 2
Baked sweet potatoes filled with tuna, Greek yoghurt, cucumber, lemon and fresh herbs.
Sweet potato provides fibre and carotenoids, while tuna and Greek yoghurt contribute protein. Using yoghurt rather than mayonnaise keeps the filling fresh while adding calcium and, depending on the variety, live cultures.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 2 medium sweet potatoes
- 1 × 145 g tin tuna in spring water, drained
- 100 g Greek yoghurt
- ¼ cucumber, finely diced
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- Juice of ½ lemon
- Black pepper, to taste
Method
- 1 Preheat the oven to 200°C.
- 2 Prick the sweet potatoes several times with a fork and bake for 40–45 minutes until completely tender.
- 3 Mix the tuna, Greek yoghurt, cucumber, chives, parsley and lemon juice in a bowl.
- 4 Cut open the cooked sweet potatoes and gently fluff the centres with a fork.
- 5 Spoon the tuna mixture over the potatoes, season with black pepper and serve.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.