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Sesame soy tuna mayo sweet potatoes recipe

5 ratings

Upgrade your classic tuna mayo with this sesame soy twist! We've added Asian-inspired flavours to this classic combo for a speedy midweek dinner you'll love. See method

Serves 2
Takes 20 mins
570 calories / serving
Gluten-free

Ingredients

2 large sweet potatoes, scrubbed clean and pricked all over with a fork
2 x 145g tins tuna chunks in spring water, drained
2 spring onions, finely sliced
½ red chilli, finely sliced
2 tbsp mayonnaise
1 tbsp soy sauce
1 tsp sesame oil
1 lime, ½ zested and juiced, ½ cut into wedges to serve
15g fresh coriander, finely chopped
sriracha, to serve
pinch of black sesame seeds, to serve (optional)

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2400kj
570kcal 29%
Fat
16g 22%
Saturates
2g 9%
Sugars
22g 24%
Salt
2.5g 42%

of the reference intake
Carbohydrate 71.7g Protein 30.5g Fibre 11.1g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Place the potatoes on a plate and microwave on high for 7 mins. Carefully turn over, using a pair of tongs, and microwave for a further 7-8 mins until they are soft in the centre. Cook for a little longer if your potatoes are particularly large.
Place on a tray in the preheated oven to crisp up whilst you make the filling.
In a bowl, mix together the tuna, most of the spring onions and chilli, all of the mayo, soy sauce, sesame oil, the lime zest and juice and most of the coriander.
Cut the potatoes in half and divide the tuna filling between them. Top with the remaining spring onions, coriander and chilli. Drizzle over some sriracha and a pinch of black sesame seeds, if you like.

See more Potato recipes