Sweet Potato with Tuna and Avocado

Name: Sweet Potato with Tuna and Avocado
Total time: 25 min
Yield: 2
Ingredients: 1–2 pcs Sweet potato; 95 g Canned tuna; 1 tbsp Greek yogurt; 1 tsp Dijon mustard; 1 stalk Celery; 1 tbsp Red onion; 1 pcs Pickled cucumbers; 1 tbsp Green onion; 1 pcs Avocado; 1 tsp Lemon juice; 1 tbsp Jalapeño; to taste Olive oil; to taste Sea salt flakes; to taste Ground black pepper

25 min

Baked sweet potato filled with tuna, yogurt and crunchy vegetables. A simple, filling lunch that comes together in ten minutes.

Ingredients

2 servings

Sweet potato(small)1–2

Canned tuna(drained)95 g

Greek yogurt(heaped)1 tbsp

Dijon mustard1 tsp

Celery(diced; fresh cucumber works too)1 stalk

Red onion(finely chopped)1 tbsp

Pickled cucumbers(finely chopped)1 pcs

Green onion(chopped)1 tbsp

Avocado1 pcs

Lemon juice1 tsp

Jalapeño(optional)1 tbsp

Olive oilto taste

Sea salt flakesto taste

Ground black pepperto taste

Instructions

Brush the sweet potato lightly with olive oil and salt it, then prick it with a fork in several places. Microwave on full power for 5 minutes, then move it to an air fryer or oven and bake for another 5 minutes at 200 °C. Or bake it in the oven at 180 °C for 50–60 minutes.

In a bowl, mix the tuna, yogurt, mustard, celery, onion, pickle and green onion. Season with salt and pepper, and if the mixture seems dry, add a little more yogurt.

Mash the avocado with a fork, squeeze over lemon juice and season with salt.

Cut the baked sweet potato in half without going all the way through. Spoon the avocado on top, then the tuna mixture. Finish with green onion and, if you like, jalapeño.

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