Baked Sweet Potato Topped With Tangy Tuna

Sweet Potato Goodness: An ultra low-fat meal, with a generous serving of protein, our tuna sweet potato jackets are a delicious meal and are also great for those cutting. Despite boasting a modest amount of calories our jackets are still bursting with fresh, tangy flavours. The hot red chilli will fire up your metabolism, helping you burn fat faster, and the sweet potatoes provide slow release carbohydrates will keep you full and energised for hours after eating. Try it out today:

Time: 50 minutes

Serving: 1


2 Large Sweet Potatoes
½ a Red Onion
1 Red Chilli
2 Cans of Tuna in Spring Water
100g Fat-Free Greek Yoghurt
Handful of Coriander Leaves
Juice of One Lime


1. Wash the sweet potatoes and prick their skin a few times with a fork to allow steam to escape as it cooks.
2. Wrap sweet potatoes in aluminium foil and bake in a preheated 200c/400f/Gas mark 6 oven for 40 minutes.
3. Whilst the sweet potatoes are baking, deseed and chop the red chilli; drain the cans of tuna; and slice the red onion.
4. Remove the sweet potatoes from the oven after the 40 minutes are up, or when you can easily slide a fork into the flesh of the potato.
5. Split each sweet potato in half and place on a serving plate, with the cut side facing upwards.
6. Flake the drained tuna with a fork and divide equally between the jackets.
7. Add the red onion and chilli, then squeeze over the lime juice.
8. Top each baked sweet potato with a dollop of Greek yoghurt and scatter over the coriander before serving.

Nutritional Information Per Serving:

645 kcals
49g Protein
83g Carbohydrates
1g Fat

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