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Pesto, cannellini bean & tuna jackets

Top baked sweet potatoes with pesto, cannellini beans and tuna for a simple supper. They take just two minutes to prep and deliver two of your 5-a-day

  • Prep: 2 mins
    Cook: 40 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 393
  • Carbohydrates 55
  • Saturated Fat 4
  • Sugar 23
  • Protein 11
  • Fat 12
  • Fibre 9
  • Salt 0.8

Nutrition per serving

  • Calories 393
  • Carbohydrates 55
  • Saturated Fat 4
  • Sugar 23
  • Protein 11
  • Fat 12
  • Fibre 9
  • Salt 0.8

Ingredients

  • 2 sweet potatoes
  • ½ x 400g can cannellini beans, drained
  • 2 tbsp fresh pesto
  • 2 tbsp cream cheese
  • 100g can tunain water, drained
  • ½ red onion, finely chopped
  • 1 lemon, zested
  • 25g pine nuts, toasted
  • small handful basil leaves

Method

  1. Heat oven to 180C/160C fan/gas 4. Pierce the potatoes a few times, then bake for 40 mins, or until really soft. Alternatively, microwave on High for 7 mins. 

  2. Mix the beans, pesto, cream cheese, tuna, red onion, lemon zest and some seasoning. Split the baked potatoes and stuff with the tuna filling. Top with the pine nuts and basil leaves.

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