If your standby supper is baked potatoes with tuna, switch to sweet potatoes and a fresh, spicy topping - budget-friendly and low-fat too
- 4 small sweet potatoes (about 200g each)
- 185g can tuna in spring water, drained
- ½ red onion , finely sliced
- 1 small red chilli , deseeded and chopped
- juice 1 lime
- 6 tbsp Greek yogurt
- handful coriander leaves
- 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.
- 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 0,32 g
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