Sweet Potato ‘spaghetti' with Tuna
You’ll need either a spiralizer or food processor for this dish to make the sweet potato into ‘spaghetti’. Brilliant as an alternative to pasta!
Ingredients
500g sweet potato, peeled400g tin cherry tomatoes in tomato juice125ml red wine1 tsp brown sugar200g curly kale, trimmed and roughly chopped2 x 200g tins tuna steak in spring water, drained2 tbsp extra virgin olive oil2 tbsp grated Parmesan, to serve (optional)2 tbsp finely chopped fresh parsley, to garnish
Method
Use a food processor with julienne disc fitted or a spiraliser to slice the sweet potatoes into long spaghetti strips. Put the strips in a large bowl and microwave for 90 sec on high, stirring halfway through. Set aside.
Set a large saucepan over a high heat and add the tomatoes, wine and sugar. Bring to the boil, then reduce the heat and simmer for 10 min or until the mixture slightly reduces.
Add the kale, stir and simmer for 5 min
Add the drained tuna and stir gently. Remove the sauce from the heat, then cover and set aside
Heat 1tbsp of the olive oil in a large frying pan set over a medium heat
Add the sweet potato spaghetti and stir-fry for 5 min or until tender
Divide the sweet potato among 4 plates, then top with the tuna and tomato sauce and drizzle with the remaining oil
Scatter with parmesan and parsley and serve sprinkled with black pepper