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


  • 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


  • 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.



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