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Baked sweet potatoes with tuna salsa recipe

Baked sweet potatoes with tuna salsa recipe

25 ratings

In partnership with British Heart Foundation

Upgrade baked sweet potatoes with a colourful zesty tuna salsa for an easy family dinner idea. Make a quick Mexican-inspired salsa with flaky fish, mixed beans and red pepper and season with lime and coriander before loading into baked sweet potatoes and topping with smashed avocado. This simple healthy dinner is a great source of protein which, as part of a balanced diet and lifestyle, contributes to growth in muscle mass. See method

  • Serves 4
  • 5 mins to prepare and 45 mins to cook
  • 404 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 4 sweet potatoes
  • 1 ripe avocado, stoned, peeled and mashed with a fork
  • 1 red chilli, sliced into strips (optional)

For the salsa

  • 2 x 160g tins tuna chunks in spring water, drained
  • 1 red pepper, diced
  • 15g fresh coriander, roughly chopped
  • 2 limes, zested and juiced, plus 1 cut into wedges to serve (optional)
  • ¼ red cabbage, finely shredded
  • 400g tin mixed bean salad, drained
This recipe is a source of protein. Protein, as part of a balanced diet and lifestyle, contributes to the growth in muscle mass.

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 10%
  • Sugars

    25g 28%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 52.1g Protein 22.3g Fibre 13g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the sweet potatoes a few times with a fork and bake for 45 mins or until tender.
  2. Mix the salsa ingredients in a large bowl, reserving a little of the coriander; season.
  3. Split open the sweet potatoes, divide the salsa between them and dollop over the smashed avocado. Garnish with the remaining coriander, lime wedges and chilli (if using) to serve.

See more Healthy dinner ideas

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