The classic tuna melt sandwich gets a teatime makeover with these meltingly good sweet potato bakers. You can use regular potatoes for this, too, but using sweet potatoes sneaks in an extra one of your 5-a-day.
Sweet potato and creamy tuna melts
Ingredients
4
servings
-
- 4
- 1 tbsp
- 3
- 50 g
- 100 g
-
To serve:
- 300 g
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Preparation
Preheat the oven to 200°C, fan 180°C, gas 6 and line a baking tray with baking paper. Halve the sweet potatoes lengthways and flatten the bases so they sit flat on the tray. Place cut-side up on the tray and drizzle with the olive oil, rubbing it in so it covers the whole surface. Season and bake for 30 minutes or until soft.
Meanwhile, drain the tuna and finely chop the spring onions. Put the in a bowl with the mayonnaise and mix well. Season.
Once the sweet potatoes are cooked, divide the tuna between the 8 halves and scatter over the cheese. Return the sweet potatoes to the oven for 8-10 minutes, until the cheese has melted and is golden. Meanwhile, cook the broccoli in boiling water for 5 minutes, until tender. Serve the tuna melt bakers with the broccoli on the side.
