Tuna-Stuffed Sweet Potato
A filling, balanced dinner from your Week 4 FareRx bag - about 41g carb and 26g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The lean tuna brings protein that balances the sweet potato's carbs. The potato's fiber helps slow digestion - one potato is a full portion.
Ingredients
- •1 sweet potato
- •1 pouch tuna (about 3 oz), drained
- •squeeze of lemon
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Bake the sweet potato at 425F until tender, about 45 minutes.
- 02
Flake the tuna with lemon and a little olive oil.
- 03
Split the potato open, fluff the inside, and pile the tuna on top.
Dietitian’s notes
- →Bake the sweet potato ahead so dinner comes together in minutes - just split, fluff, and pile on the tuna.
- →Dress the tuna with lemon and a little olive oil instead of mayo to keep it light.
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