Growing up, one of my Mum and I’s all time favourite comfort foods was hands down the classic jacket potato filled to the brim with devishly creamy tuna mayonnaise.
It’s just one of those dishes that gives you that undeniable feeling of pure comfort and satisfaction; warming you from the inside out whilst giving the taste buds a real treat, too.
However, I have to say – this version has well and truly taken the jacket potato’s place – and can too be rustled up in no time with hardly any effort. It ticks all the same boxes and actually – so many more: it’s comforting, ridiculously easy, highly nutritious and dare I say – even tastier.
It’s a pretty known fact now that the sweet potato packs a considerably more nutrients than the white potato; the fact that it provides long last energy whilst keep your blood sugar levels stable just being one of them. They also boast mood boosting benefits thank to their impressively high levels of vitamin D and magnesium (goodbye, stress head!) as well as tasting like down right delicious, too. It satisfies those carby cravings we all get at this time of year with out leaving that heavy bloat in the stomach afterwards. #WINNING
Adding tahini (a paste made from sesame seeds, in case you’re new to this) to the tuna gives that creamy consistency that mayonnaise does – and actually also packs in hella calcium to keep our bones right in check. Serve with plenty of tarragon, red onion and a crunchy green salad for the perfect week night dinner or working lunch!
- 2 sweet potatoes
- ½ red onion, finely chopped
- 1 tin pole line caught tuna
- 1 lemon
- 2 tbsp tahini
- 2 tbsp water
- 1 tbsp tamari
- 2 tbsp apple cider vinegar
- himalayan salt and pepper
- 1 sprig tarragon, finely chopped
- 2 celery stalks, chopped
- 2 large handfuls pea shoots (or rocket, or watercress)
- 2 tbsp olive oil
- Simply prick the sweet potatoes with a fork and bung in a preheated oven at 180 degrees for 45 minutes, until nice and soft in the centre.
- Combine the drained tuna in a bowl with the tahini, juice of half the lemon, red onion, celery, tamari, apple cider vinegar, salt, pepper, celery and tarragon. Mix well and put to the side.
- Serve the sweet potato on a plate and cut open, before piling in the tuna mix. Serve with the pea shoots, a drizzle of olive oil and more lemon juice. Dig in!