Baked sweet potatoes filled with lemony tuna, avocado, and crunchy celery.
KBy KaiWald
Servings
2
2 pieces Sweet potatoes, medium
2 can Canned tuna in water, drained
1 piece Ripe avocado
2 piece Celery stalk, finely diced
1 piece Lemon (zest and juice)
0.25 cup Plain Greek yogurt
1 tsp Dijon mustard
2 tbsp Red onion, finely diced
1 tbsp Extra virgin olive oil
2 tbsp Fresh parsley, chopped
0.5 tsp Smoked paprika
0.5 tsp Salt
0.25 tsp Black pepper
Calories
577 kcal
Protein
38g
Carbs
61g
Fat
22g
Fiber
11g
Sugar
14g
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Bake Potatoes
1. Preheat the oven to 220°C (425°F). Scrub the sweet potatoes, pierce them several times with a fork, rub with the olive oil and a pinch of the salt, and place on a lined baking tray.
2 pieces Sweet potatoes, medium,
1 tbsp Extra virgin olive oil,
0.5 tsp Salt
2. Bake for 45 to 55 minutes, until the skins are crisp and the flesh is completely soft when squeezed or pierced with a knife.
Make Filling
3. While the potatoes bake, combine the tuna, celery, red onion, Greek yogurt, Dijon mustard, lemon zest, half of the lemon juice, remaining salt, and black pepper in a bowl. Flake the tuna with a fork and mix well.
2 can Canned tuna in water, drained,
2 piece Celery stalk, finely diced,
0.5 piece Lemon (zest and juice),
0.2 cup Plain Greek yogurt,
1 tsp Dijon mustard,
2 tbsp Red onion, finely diced,
0.5 tsp Salt,
0.2 tsp Black pepper
4. Dice the avocado and toss gently with the remaining lemon juice. Fold most of it into the tuna mixture, keeping a little for topping.
1 piece Ripe avocado,
0.5 piece Lemon (zest and juice)
Assemble and Serve
5. Rest the baked sweet potatoes for 5 minutes, then slit each lengthwise and squeeze the ends to open up the flesh. Fluff the inside with a fork.
6. Spoon the tuna and avocado filling into the potatoes, top with the reserved avocado, then finish with parsley and smoked paprika. Serve warm.
