Asian Inspired Sweet Potato with Chilli & Garlic Infusions Tuna Recipe
An exotic snack that’s easy to prepare and simply delicious.
There’s a lot of baking time that goes into this sweet potato and tuna recipe, but not loads of preparation time, so you get a great looking, exotic tasting snack or side dish in a fairly easy way. And because the main ingredient is our John West Infusions Tuna with Chilli & Garlic in a handy No Drain pack, there’s no fuss and less mess when it comes to adding the tuna either. This is very tasty tuna too, with its flavour packed combination of carefully selected herbs and spices in extra virgin oil. As you can imagine, this complements the sweet potatoes superbly, especially when it’s garnished with lime, coriander and watercress. So next time you fancy a sensational snack or exciting light meal, give this great tuna and sweet potato recipe a try. It could also work well as a tasty side dish in an Asian style banquet.
To prepare this tuna sweet potato recipe preheat your oven to 190°C / Gas Mark 5.
Wash and dry the sweet potatoes then prick with a fork and bake for about 50 minutes until a skewer goes through the potato without any resistance.
Slice the potatoes in half and scoop out the insides whilst trying not to break the skins.
Place the skins back into the oven and bake for a further 20 minutes until crisp.
Add the butter to the sweet potato, season with salt and milled pepper and spoon back into the potato skin and warm through in the oven for 10 minutes.
Meanwhile, mix the infused tuna, radish and red onion together.
Place the sweet potato onto serving plates, top with the infused tuna mix then add a dollop of Greek yoghurt, scatter over the coriander and serve with a squeeze of lime and a handful of watercress.
- 2 cans Infusions Tuna - Chilli & Garlic (130g)
- 4 medium sweet potatoes
- 25g butter
- 1 small red onion, finely sliced
- 5 radishes, thinly sliced
- 1 lime, cut into wedges
- 3 tbs Greek yoghurt
- Fresh coriander
- Watercress to serve