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.For more information on all our Tuna Recipes please click here.