When we first shared our tuna mix on JSHealth, it went viral! It’s the most versatile and protein-rich mix, plus it’s delicious and extremely easy to prepare.
I am all about quick and nutritious dinners so these loaded sweet potatoes are something I regularly make, especially on busy days. Paired with heart-healthy avocado and tangy jalapeños, it’s the most satisfying balance of mexican-inspired flavours – and it takes only 15 minutes from pantry to table!
You can also use our tuna mix in a tuna salad lunchbox, loaded onto crackers, in a wrap with lettuce and avocado or on fresh sourdough toast. It’s so versatile and will become a staple in your weekly meals.
Enjoy,
Jess x
Time to cook: 15, Serves: 1
Ingredients:
- 1 sweet potato, we used 1 small sweet potato
- 95g (3.5oz) tin tuna, drained
- 1 heaped tbsp Greek yoghurt
- 1 tsp Dijon mustard
- 1 celery stalk, diced
- 1 tbsp finely chopped red onion
- 1 pickle, finely diced
- 1 tbsp chopped chives
- ½ avocado
- ½ lemon
- 1 tbsp jalapeños, chopped, optional
Method:
Lightly cover the sweet potato with olive oil and season with sea salt. Pierce the sweet potato all over with a fork. Transfer to a plate and microwave on high for 5 minutes.
Remove and transfer to the air-fryer to cook for a further 5 minutes at 200C or 390F.
Whilst the sweet potato is cooking, make the tuna mix. Combine the tuna, yoghurt, dijon, celery, onion, pickle and chives in a mixing bowl. Season to taste with sea salt and black pepper. If the mixture looks a little dry, add a little more Greek yoghurt.
Smash the avocado with a fork and squeeze some lemon juice over the top. Season with sea salt.
Once the sweet potato is cooked through, carefully slice in half, making sure not to slice all the way through. Spoon the avocado on top, followed by the tuna mix. Garnish with some extra chives and chopped jalapenos, if using.
