2 sweet potatoes, scrubbed
6 oz (170g) can tuna , drained - I had a little bit more tuna
1 celery stalk, finely choped
1 green onion, chopped
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5ml) fresh thyme, chopped - I used lemon thyme
sea salt and ground pepper to taste
4 slices Swiss cheese
Preheat oven to 400 F (200 C)
Pierce potatoes with a fork then place directly on oven rack. Bake for 45min. or until soft when pierced with a fork. (I baked it in the microwawe for 20 min)
Cut in half lengthwise, scoop out flesh, leaving a 1/4 inch (0.5cm) thick shell.
Coarsely mash sweet potato, mix with tuna, celery, onion,olive oil and thyme. Season with salt and pepper to taste.
Spoon mixture back into potato shells. Top each with a piece of cheese and broil until melted. Great served warm or at room temperature.
You can bake the potatoes ahead of time. Be sure to eat the skin too-that's where most of the fibre is.
Each half potato serving contains: 181 cal, 20 g protein, 5g total fat (2g sat fat, 0 trans fat) 13 g carbohydrates, 2 g fibre; 233 mg sodium
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