Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
A tasty and nutritious meal, easily prepared and roasted with a tuna and tomato filling.
Serves: 4
Prep time: 15 mins
Cooking time: 30-45 mins
Ingredients
- 4 medium sweet potatoes
- 425g can tuna in brine, drained
- 400g can diced tomatoes
- 1 tsp tumeric
- 1 tsp smoked paprika
- 2 tbsp chopped parsley
- 1 tbsp tomato paste
- 2 tbsp dextrose OR 1 tbsp honey
- 1 tbsp sunflower seeds
- 1 tbsp pepitas
Method
- Preset oven to 180°C (350°F).
- Wash potatoes and pat dry.
- Place on base of baking pan and bake for 30-45 minutes (depending on size of potato).
- Next combine sunflower seeds and pepitas in frying pan, and toast these until browning. Remove and set aside.
- Combine tuna, tomatoes, tumeric, paprika, parsley, tomato paste and dextrose (or honey) in a pot.
- Stir over medium heat until boiling, and remove from heat.
- When a skewer inserted into potatoes indicates soft flesh, remove from oven.
- Place on serving plates, slit lengthwise through potato, but do not cut right through full thickness.
- Spoon filling into cavity, and sprinkle with toasted seeds.
- Serve hot alone, or with chicken or fish.
