Sweet Potato Tuna Melts
Cook Time 2 hours 30 minutes
1 tbsp extra virgin olive oil
2 x 350-400g small-medium sweet potato
1 x (180g) can of tuna, drained
1 x stalk celery, finely chopped
1 small can corn, drained
180g smoked cheddar
Juice of half a lemon
1 radicchio, leaves separated
Salt & pepper
Preheat the oven to 160C and arrange sweet potato on a tray and rub 1 tsp. of oil all over. Bake in the oven for 1-1½ hours or until soft when pierced with a knife through the thickest part of the potato. Remove and cool for 15 minutes.
Cut the sweet potato in half and with a dessertspoon, scoop out some of the flesh forming an indent in each half.
Place the flesh into a bowl along with the tuna, celery, corn and half of cheese. Season with a pinch of salt and pepper and a little lemon juice.
Add 2-3 tablespoons of the mixture into the cavity. Return to a baking tray and scatter over extra cheese.
Turn the oven to the grill element and grill for 2-3 minutes or until bubbling and golden.
Serve with radicchio leaves and dress with remaining lemon juice, oil and salt and pepper.