A deliciously healthy lunch, you can substitute the tuna with grilled chicken or keep it vegetarian- either way it’s so tasty and filling.
1/2 tin of tuna
1 tbsp mayonnaise
1 sweet potato
Half an avocado
Sea salt & black pepper
1 tbsp tomato pesto (from a bottle)
Preparation: 5 minutes
Cooking time: 15 minutes
Turn the oven onto 180C.
Poke some holes into the potato and cut off all the gnarly bits, place in the microwave until the potato is just about cooked. I used the potato cooking option for my microwave and cooked it twice just to speed up the cooking process (microwaves do vary so just make sure after the first go).
Cut the chili and mix it with the tuna, chopped basil leaves, salt and pepper in a bowl.
Once the potato is cooked, cut it in half and spread a generous amount of tomato pesto and a glug of olive oil. Cook the potato until it is nice and crispy. Cut the the avo into slices.
Once the potato is baked, spoon the tuna mix on with a drizzle of olive oil and some balsamic vinegar and enjoy!