Bake the sweet potato boats

• Preheat the oven to 220 C / 425 F. Place a piece of parchment paper on a flat baking tray and grease with a little olive oil.
• Wash the sweet potatoes well and cut away any bad bits. Cut in halves (lengthways), into boat shapes. Place on the tray skin side down and brush the fleshy part lightly with olive oil.
• Bake in the oven, middle shelf for 10 minutes, then reduce the heat to 200 C / 400 F. and bake for 20-25 minutes until golden brown and soft on the inside.

Make the tuna empanada filling

• Heat a large frying pan over medium heat and add the olive oil, onions, peppers and salt. Stir and cook for 12 minutes, stirring through a few times. Add the garlic and chilli have way through. While these are cooking, prepare other ingredients.
• The onion and peppers mix should be soft, golden and caramelised. Add the paprika powder, diced roasted pepper and olives and stir through. Add the tomato passata and cook for 2 more minutes.
• Finally, drain the tuna through a sieve making sure to squeeze out excess liquid. Add the fish to the pan and stir through the sauce. Taste for seasoning and add a little sea salt if needed. Cook for 2 minutes, stir again and it’s done.

Assemble the stuffed potato boats

• Remove the sweet potato boats out of the oven. Use a tablespoon to make a dent in the middle of each half and sprinkle with sea salt and pepper. Scoop 2-3 tablespoons of tuna filling on top and garnish with extra olives, roasted peppers, spring onions and cilantro.
• Optional: top the potato tuna boats with grated cheese and pop under the grill for 5-8 minutes until melted.