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Tuna-Stuffed Sweet Potato Boats with Onion Relish
Easy tuna-stuffed sweet potato boats with a quick onion relish — a simple, protein-packed dinner you can assemble in under an hour.
Why this recipe works
This straightforward recipe fills baked sweet potatoes with a creamy tuna mix and a bright onion relish. It suits anyone after a quick, protein-rich weeknight meal with minimal ingredients. Prep is short and most work happens while the potato bakes, so it’s great for busy cooks and simple meal prep.
- tuna stuffed sweet potato
- sweet potato tuna boats
- onion relish for tuna
- easy tuna dinner
- quick protein-packed recipes
Key takeaways
Bake sweet potato until fork-tender (45–60 min).
Mix drained tuna with mayo and folded onion relish.
Assemble warm and top with reserved relish; store separately.
Recipe guide
This straightforward recipe fills baked sweet potatoes with a creamy tuna mix and a bright onion relish. It suits anyone after a quick, protein-rich weeknight meal with minimal ingredients. Prep is short and most work happens while the potato bakes, so it’s great for busy cooks and simple meal prep.
A simple, protein-rich dinner you can bake and assemble in under an hour.
- Bake sweet potato until fork-tender (45–60 min).
- Mix drained tuna with mayo and folded onion relish.
- Assemble warm and top with reserved relish; store separately.
Ingredients
Ingredients (serves 2–4): 1 medium sweet potato, 1–2 cans drained tuna, 1–2 tbsp mayonnaise per can (adjust to taste), 1 medium onion finely chopped, pinch of salt, splash of vinegar or lemon juice, salt and pepper to taste. Reduce repeats: use as many cans/potatoes as needed for servings.
Method
Preheat oven to 200°C (400°F). Wash and pierce sweet potato; bake 45–60 minutes until tender. Meanwhile, finely chop onion, season with a pinch of salt and a splash of vinegar/lemon and let sit 5–10 minutes. Drain tuna into a bowl, add mayonnaise and salt/pepper, fold in some onion relish leaving some for topping. When potato is cooked, slice lengthwise, mash the flesh slightly, fill with tuna mix and top with reserved onion relish. Serve warm.
Tips & Variations
Tips: Taste and adjust mayo, salt and acid. Variations: add chopped celery, capers, or chopped fresh herbs for crunch and brightness. To make lighter, use plain yogurt or mashed avocado instead of some mayo.
Ingredients
- 3 cans tuna (John West)
- 1 jar mayonnaise
- 1 medium sweet potato
- 1 medium onion
Instructions
- Preheat oven to 200°C (400°F).
- Wash sweet potato, pierce several times with a fork, and wrap in foil or place on a baking tray.
- Bake sweet potato until tender, about 45–60 minutes depending on size; test with a fork.
- While potato bakes, finely chop the onion.
- Place chopped onion in a bowl, season with a pinch of salt and a splash of vinegar or lemon juice if available, and let sit to mellow for 5–10 minutes.
- Drain the tuna cans and place tuna in a mixing bowl.
- Add mayonnaise to tuna to achieve a creamy texture, mix and season with salt and pepper to taste.
- Taste the onion relish and squeeze out excess liquid if needed; fold some relish into the tuna mixture for extra flavor, reserving some relish for topping.
- When sweet potato is done, slice lengthwise and gently mash the flesh to create a cavity.
- Spoon the tuna mixture into the sweet potato cavities, top with the reserved onion relish, and serve warm.
FAQs
Can I use the specified John West tuna or another brand?
Use drained canned tuna (solid or chunk) — John West is fine; any good-quality canned tuna works.
How much mayonnaise should I add to the tuna?
Start with about 2–3 tbsp mayonnaise per 1 can (120–160g) of tuna and adjust to desired creaminess and taste.
How long can I store leftovers and how should I reheat them?
Store tuna mixture and cooled baked sweet potatoes separately in airtight containers in the fridge for up to 2 days; assemble and reheat before serving.