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Stuffed Sweet Potatoes With Spanish Tuna Filling

Spanish Tuna Stuffed Sweet Potatoes

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Author: Irena Macri
Servings: 4
Course: Main
Cuisine: Spanish
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5 from 1 vote
Calories: 418kcal
In this recipe, I am stuffing baked sweet potato boats with delicious, Spanish-inspired tuna empanada filling. It's a nutritious and healthy meal that you can have for dinner or lunch and is gluten-free, paleo, and Whole30-friendly. You will love this stuffed sweet potatoes recipe!

Ingredients 

For baked potato boats

  • 4 medium to large sweet potatoes with skin on
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • A generous pinch of pepper

For Spanish tuna (empanada) filling

  • 3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 cup red bell pepper capsicum, chopped (1/2 to 2/3 of pepper)
  • 1/2 cup green bell pepper capsicum, chopped (1/2 pepper)
  • 1/2 teaspoon salt
  • 5 cloves of garlic diced
  • 1/3 serrano chili or jalapeño, red or green, diced
  • 1 roasted red pepper canned, diced
  • 10 green olives diced
  • 1.5 teaspoons paprika powder
  • 1 cup tomato passata chopped tinned tomatoes
  • 400 g canned tuna drained weight
  • Garnish: sliced roasted red peppers olives and green onions

Instructions

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.  

Nutrition

Serving: 1 stuffed sweet potato | Calories: 418kcal | Carbohydrates: 37g | Protein: 23g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 1449mg | Potassium: 982mg | Fiber: 7g | Sugar: 11g | Vitamin A: 20093IU | Vitamin C: 78mg | Calcium: 93mg | Iron: 4mg
Keywords: Canned Tuna, Canned Tuna Recipes, Stuffed Sweet Potatoes, Gluten-Free, Paleo, Baked Sweet Potatoes
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