Friday, January 16, 2009

Sweet potato, Tuna mayo and salad


1 good sized sweet potato
1 tin of tuna (I prefer in brine)
1 small red onion
Mayonnaise (I always use Hellmans!)
Lettuce (any kind you prefer)
Tomatoes, cucumber and other salad items if you have a preference
Toasted sunflower seeds (optional)
2 carrots
1/2 white onion
half a small white cabbage

Wash the sweet potato and wrap in silver foil (this is really important because sweet potatoes tend to leek a sticky substance while they are cooking and you don't want this all over your oven!)

  1. Place the potato in the oven at 200c (400f or gas mark 6), you will cook this for 45 minutes to an hour - could be longer depending on the size of the potato! It is ready when you can stick a knife into the centre and it is soft all the way through.

For the Tuna:

  1. Drain the brine from the tuna (give to your cats if you have one - they love it!) and place the tuna in a bowl.
  2. Use a fork to mash up the tuna into small flakes
  3. Dice the red onion into small pieces
  4. Add the onion to the tuna and mix in with 1-2 tablespoons of mayonnaise to taste

  1. Wash your lettuce leaves - this week I used romaine lettuce and chop them up into smaller pieces and arrange on the plate.
  2. Slice your cucumber and other salad items and place on the plate
  3. Toast your sunflower seeds if you want these by taking a dry frying pan and heating them over the hob for 3-4 minutes until they turn light brown - make sure you stir/turn constantly or they will burn!

  1. Thinly slice the white cabbage and add to a bowl
  2. Grate the carrots and add to the bowl
  3. thinly slice the white onion and add to the bowl
  4. Add mayonnaise to taste and stir in!
  5. Add seasoning (salt and pepper) to taste if preferred.

That's it - when the potato is done place on the plate - cut it open and add a little butter to taste, then place the tuna/mayo on top and eat!


  1. It all looks very nice, photos can be touched up so professionally nowadays. However, rather than buy your mayonnaise in a bottle I would think it worth the extra effort to make your own. I would suggest you use free range eggs though....maybe from the chickens in your garden.

  2. what's wrong with the dog getting the brine??