Tuna Sweet Potato Bake

This is my idea of proper comfort food, a little less healthy than some of my other recipes, but well worth the indulgence once in a while.  Inspired by tuna pasta bake, but wanting to use up some sweet potatoes I had lying around, this recipes’ not only tasty but pretty simple to throw together too. The sweet potato goes wonderfully soft between the tuna mayo layers and if you’re feeling particularly naughty you can add cheese between all the layers.

Serves 1

Ingredients:

• 1 medium sweet potato
• ¼ large red onion
• 2 tablespoons of light mayonnaise
• 1 tin of tuna in spring water
• 80g of sweet corn
• Salt & pepper
• 30g cheese

Method:

Wash the sweet potato and with a sharp knife slice into thin rounds (about the thickness of a 10 pence piece), I like to keep the skin as it’s really tasty when baked. Place the potatoes on a baking tray and bake in the oven at 200 degrees for about 10 minutes until soft.

Whilst the potato is cooking, thinly slice the red onion and fry in a pan for 5 minutes, then pop it in a mixing bowl along with the mayonnaise, tuna, sweet corn and a good sprinkle of salt and pepper. Give all the ingredients a good stir with a metal spoon.

In an oven proof dish start to layer the tuna-mayo mix with the potato (a bit like a lasagne, starting with the tuna on the bottom, then a layer of potato etc.) Grate the cheese on top of the final layer, then place under the grill for 10 minutes until the cheese has melted and turned a slight golden brown, then tuck in!