This super easy Vegan Curried Tuna Stuffed Potato is easy, versatile, and so damn delicious. Get creative and add your own fixings.
2 sweet potatoes, russet potato or Chinese yam
1 tbsp. olive
1 tsp sea salt
1 tbsp. olive oil
1 medium-sized sweet white onion, finely chopped
2 large garlic cloves, finely chopped
1 tsp sea salt
1/2 tsp fresh cracked pepper
1 tbsp. curry powder
1 tbsp. spicy curry powder
1 tsp. smoked paprika
1 tsp. cumin powder
2 Good Catch Foods Tuna packets
1 cup cashew milk
handful fresh cilantro, finely chopped
1/4 cup green onion, finely chopped
juice of 1/4 of a lime
Preheat oven to 400F and lightly rub your sweet potatoes, potatoes or yams with olive oil and lightly dust with salt. Wrap each one individually with tin foil and bake for at least 1 hour and 20 minutes. For optimal roasting, poke 4 holes in each potato with a small, very sharp knife.
While your potatoes roast in the oven, prepare your curried tuna filling.
Into a medium-sized pan, heat olive oil for 30 seconds before cooking the onion for 5 minutes on medium heat. Stir often to avoid burning. Once the onions have cooked down, add the garlic, and cook for 2 minutes, before adding all your spices and seasoning. Cook them down for 2-3 minutes, stirring to incorporate all the ingredients.
Once your onions and garlic are soft and tender, increase heat to high and add the cashew milk. Bring mixture to a boil, add your two packets of Good Catch Foods Tuna and then simmer on low for 5-6 minutes. Turn heat off and set aside.
Remove potatoes from the oven, gently cut a hole into the potato once cool to touch and press down on both sides of the cut to create a deep hole to begin stuffing.
Before stuffing, little dust each potato with some salt and a little pinch of lime.
Fill each potato with the desired amount of curried tuna and top with fresh chopped green onion, olive oil and cilantro.
The longer you roast the poatoes, the better. Be patient and don’t rush the process!
Curried Tuna stuffing will last in the fridge, in a tightly sealed container for up to 5 days.