Spanish Tuna Stuffed Sweet Potatoes

🧂 Ingredients

• 4 medium to large sweet potatoes

  with skin on
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• A generous pinch of pepper
• 3 tablespoons olive oil
• 1 medium onion

  finely chopped
• 1 cup red bell pepper

  capsicum, chopped (1/2 to 2/3 of pepper)
• 1/2 cup green bell pepper

  capsicum, chopped (1/2 pepper)
• 1/2 teaspoon salt
• 5 cloves of garlic

  diced
• 1/3 serrano chili

  or jalapeño, red or green, diced
• 1 roasted red pepper

  canned, diced
• 10 green olives

  diced
• 1.5 teaspoons paprika powder
• 1 cup tomato passata

  chopped tinned tomatoes
• 400 g canned tuna

  drained weight
• Garnish: sliced roasted red peppers

  olives and green onions

Instructions

• 1 Preheat the oven to 220 C / 425 F. Place a piece of parchment paper on a flat
  baking tray and grease with a little olive oil.
• 2 Wash the sweet potatoes well and cut away any bad bits. Cut in halves
  (lengthways), into boat shapes. Place on the tray skin side down and brush the
  fleshy part lightly with olive oil.
• 3 Bake in the oven, middle shelf for 10 minutes, then reduce the heat to 200 C /
  400 F. and bake for 20-25 minutes until golden brown and soft on the inside.
• 4 Heat a large frying pan over medium heat and add the olive oil, onions, peppers
  and salt. Stir and cook for 12 minutes, stirring through a few times. Add the
  garlic and chilli have way through. While these are cooking, prepare other
  ingredients.
• 5 The onion and peppers mix should be soft, golden and caramelised. Add the
  paprika powder, diced roasted pepper and olives and stir through. Add the tomato
  passata and cook for 2 more minutes.
• 6 Finally, drain the tuna through a sieve making sure to squeeze out excess
  liquid. Add the fish to the pan and stir through the sauce. Taste for seasoning
  and add a little sea salt if needed. Cook for 2 minutes, stir again and it’s
  done.
• 7 Remove the sweet potato boats out of the oven. Use a tablespoon to make a dent
  in the middle of each half and sprinkle with sea salt and pepper. Scoop 2-3
  tablespoons of tuna filling on top and garnish with extra olives, roasted
  peppers, spring onions and cilantro.
• 8 Optional:
  
  Top the potato tuna boats with grated cheese and pop under the grill for 5-8
  minutes until melted.  

Nutrition Info