Tuna and courgette sweet potato pocket

    25 min

    The perfect low carb/high protein lunch in under 5 minutes! The courgette filling can be made ahead of time so that all you need to do is cook the sweet potato.


    Western Cape, South Africa
    5 people made this

    Serves: 2 

    • 1 medium sweet potato
    • 1 tin tuna in oil
    • 1 small courgette or baby marrow
    • 1 tablespoon finely diced red onion (or chopped spring onion)
    • 1/2 tablespoon red chilli, seeded and finely diced
    • 1 squeeze lemon
    • 1 dollop plain fat-free yoghurt
    • salt and pepper, to taste

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Wash the sweet potato and then prick the skin all over with a fork and then microwave on High for 5 minutes, turning halfway. Check to see if cooked through by piercing it with a fork, it is ready when tender.
    2. Drain the tin of tuna and decant into a mixing bowl. Roughly grate the courgette/baby marrow and add to the tuna. Add the finely chopped spring onion or finely diced red onion and some finely chopped red chilli (or a pinch of dried chilli flakes). Add a squeeze of lemon and then season with some salt and pepper.
    3. Cut the cooked sweet potato in half lengthways and slightly break up the flesh with a fork. Top with tuna and a massive dollop of fat free plain yoghurt. Finish with a final crack of black pepper and serve.

    See it on my blog


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