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