Ingredients
Scale
- 2 medium sweet potatoes
- 2 cans (5 oz each) tuna in water, drained
- 1 large ripe avocado
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Optional: 1 tablespoon Greek yogurt for extra creaminess
- Optional: Red pepper flakes for heat
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Use a fork to prick several holes in each potato. Place them on a baking sheet and roast for 45 to 50 minutes, or until they are tender when pierced with a knife. For a faster version, you can microwave them for 7-10 minutes, though roasting provides a better flavor.
- While the potatoes are roasting, open the tuna cans and drain the liquid thoroughly. In a medium mixing bowl, scoop out the flesh of the avocado. Use a fork to mash the avocado until it is relatively smooth but still has a few small chunks for texture.
- Add the drained tuna, diced red onion, chopped cilantro, and lime juice to the bowl with the mashed avocado. If you prefer a creamier texture, stir in the optional Greek yogurt. Mix everything together until well combined. Season with salt and black pepper to your liking.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool for a few minutes. Slice each potato down the center lengthwise and gently fluff the insides with a fork. Generously stuff each potato with the tuna and avocado mixture. Top with extra cilantro or red pepper flakes if desired.
- Cook Time: 60 minutes
- Diet: Gluten-Free, Pescatarian