Sweet Potato Boats with Tuna Mash

Instructions

1. Prepare the Sweet Potatoes

   5 min hands-on45 min waiting

   • Preheat the oven to 160°C (320°F).
   • Place sweet potatoes on a baking tray and rub skins with olive oil.
   • Sprinkle with salt and black pepper, ensuring even coating.
   • Roast for 45 minutes to 1 hour until tender and skins are crisp.
   • Remove from oven and set aside to cool slightly.

2. Make the Herby Spicy Tuna Mix

   5 min hands-on

   • Finely chop fresh dill.
   • Combine chopped dill, drained tuna, mayonnaise, Greek yogurt, capers, and jalapeños in a bowl.
   • Stir well until evenly mixed.
   • Add sriracha for heat and season with salt and black pepper to taste.

3. Prepare the Avocado Topping

   3 min hands-on

   • Cut avocados in half, remove pits, and dice flesh into small cubes.
   • Set diced avocado aside in a bowl with a splash of olive oil and a pinch of salt.

4. Mash and Flavor the Sweet Potatoes

   3 min hands-on

   • Slice roasted sweet potatoes lengthwise down the middle without cutting through.
   • Fluff the flesh with a fork to create a light mash.
   • Spoon pesto into the mashed sweet potato flesh and stir lightly.

5. Assemble the Sweet Potato Boats

   2 min hands-on

   • Spoon spicy tuna mixture on top of the mashed sweet potatoes.
   • Spread evenly across the opened boats.
   • Add a layer of diced avocado on top of the tuna mixture.

6. Garnish and Serve

   1 min hands-on

   • Sprinkle stir-fried soybean sprouts over the top.
   • Serve immediately while sweet potatoes are warm, garnished with additional dill or a drizzle of olive oil if desired.
   • Cooking tips:
   • For extra crispy sweet potato skins, increase the oven temperature to 180°C (356°F) during the last 10 minutes of roasting.
   • If you prefer a milder flavor, reduce the amount of sriracha and jalapeños.
   • For more tang, add a splash of lemon juice to the tuna mixture.
   • Use a small spoon to fluff the sweet potato flesh gently, as over-mixing can make it gummy.
   • To ensure the dish stays fresh and vibrant, assemble just before serving to maintain the texture of the sprouts and avocado.