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Tuna Sweet Potato Jackets with Rainbow Salad

I love spring! Being outside, enjoying sunshine in my face is the ultimate wind down after work. Last week  the weather was great. Sunny and quite warm for the beginning of April. So Sebastian and I spontaneously decided to have a picnic after work. Obviously, I wanted to make something healthy and quick and not spent my sunshine time in the kitchen. The sweet potatoes were delicious and the salad  was fresh and crunchy. The best thing was: it took us just fifteen minutes.

Ingredients for 2 people: 

Sweet potatoes:
2 Sweet potatoes (about 250 grams per person)
Can of tuna 140 grams
¼ of a red onion
2 tbsp. of capers or corn
Salt & pepper
2 tsp of olive oil

1 yellow paprika
2 small tomatoes
½ cucumber (if you cut out the seeds use a whole one)
1/4 red onion

5 spoons of Greek Yogurt
2 spoons of mustard (I like the sweet one, but Dijon mustard will work as well)
Pepper & Salt (to taste)

Scrub the sweet potatoes and prick all over with a fork. Rub a bit of olive oil with pepper and salt on the peel (Not too much) Wrap the potatoes in baking paper (You can do without, but then the skin will be chewy).  Place on a microwaveable plate and cook on high for 10 – 15 min.

While the potatoes are cooking, cut the vegetables in small pieces and put in a take away container. Mix the Greek yoghurt with mustard and some pepper and salt.  Tip: To prevent that your salad gets a bit too runny, cut out the seeds of the cucumber and tomato.

Check  with a fork if the sweet potatoes are tender,  make a cut over the long side (but don’t half them completely). Put the tuna in the centre and put a spoon of the dressing on top. Top with some red onion and corn or capers. Mix the salad with the dressing. Put your potatoes in take away containers and you’re ready to go! Enjoy!

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