Creamy Feta, Dill, and Parsley Tuna with Roasted Sweet Potatoes
If you’re craving a healthy, protein-packed meal that’s full of fresh flavours and easy to prepare, this creamy feta, dill, and parsley tuna with roasted sweet potatoes is your go-to recipe. With lean protein from tuna, creamy feta and kefir yogurt, and the satisfying texture of roasted sweet potatoes, this dish will keep you energised and satisfied. Plus, the combination of herbs, spices, and the natural sweetness of the potatoes makes it a truly delightful meal.
Ingredients
- 1 medium sweet potato peeled and cut into wedges
- 1 tin tuna drained and flaked
- 1/2 cucumber grated
- 8 cherry tomatoes quartered
- 2 dates stoned and chopped
- Juice of 1 lemon
- ¼ cup walnuts chopped
- 50 g feta cheese crumbled
- 4 tbsp kefir yoghurt
- 1 bunch fresh parsley chopped
- 1 TBSP dried dill
- 4 spring onions sliced
- 1 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
Instructions
Roast the Sweet Potatoes
- Preheat your air fryer to 200°C (400°F). Place the sweet potato wedges in the air fryer basket and roast for 20 minutes, shaking halfway through for even cooking. Once they’re golden and crispy, remove them and set them aside.
Prepare the Tuna Mixture
- While the sweet potatoes are roasting, in a large mixing bowl, combine the drained tuna, grated cucumber, quartered cherry tomatoes, chopped dates, lemon juice, walnuts, feta, kefir yogurt, parsley, dill, and spring onions. Add the cumin, chili powder, and a pinch of salt and pepper. Mix everything together until well combined.
Assemble the Dish
- Once the sweet potatoes are done roasting, arrange the wedges on a plate. Top with the creamy tuna mixture.
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