Sweet potato replaces high GI white potato, Greek yoghurt and extra virgin olive oil provide protein and good fats where mayo was packed with all the bad fats and no nutritional value, and one more of your five a day is slipped in there too!
1 x medium sweet potato
1/2 x tin tuna
1/2 x small can sweetcorn
1/4 x pack green beans
1/2 tsp extra virgin olive oil
1 tbsp. full fat Greek yoghurt
Salad to garnish
Drain your tuna and place in a bowl along with the sweetcorn.
Place the green beans in a microwavable container with a tsp of water and cook for 1 – 2 minutes until just turning soft.
Run immediately under cold water to stop them cooking and keep their bite.
Dry the green beans off with some kitchen towel, then chop into thirds and add to the tuna mix.
Add the olive oil and yoghurt and stir everything well.
Prick a few holes into the sweet potato and microwave on high for about 4 minutes, turning half way through cooking.
Check the potato is soft throughout, carefully cut in half and top with your tuna mix.
Season with black pepper and serve with a nice big crunchy side salad.