Sweet potato stuffed with Bom Petisco

Preparation time: 10′      Product: Bom Petisco tuna in extra virgin olive oil and oregano  120g

120g   Bom Petisco tuna in extra virgin olive oil and oregano
2 unid.   Roast sweet potato (medium)
2 tablespoon   Chopped red onion
1 clove  Chopped garlic
1 tablespoon   Chopped chives
1 teaspoon    Chopped coriander
1 tablespoon   vinagre vinho tinto
2 tablespoons   Extra virgin olive oil
2 tablespoons    S. Jorge cheese

tablespoon

Cut the potatoes in half and remove the pulp without damaging the skin.
Mix the tuna with the sweet potato and the other ingredients. Put the mixture back inside the potato skins, dust with grated cheese and bake in the oven au gratin.

Tips

To bake the potato, wash it well, season it with salt and wrap it in aluminium foil. Bake in a pre-heated oven at 200ºC for about 30 minutes, depending on the size of the potato.
You can accompany the dish with tomato sauce and fresh coriander.

To make the tomato sauce, quickly cut tomatoes in four, put them on a baking tray with onion, garlic, bay leaf and bacon, drizzle over some white wine and extra virgin olive oil, season with salt and bake in a pre-heated over at 180ºC for 45 minutes. Blend and sieve them. Set it aside in the fridge.

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Bom Petisco and hazelnut paste with Sta Maria honeydew melon and anchovies