Sweet potato stuffed with Bom Petisco


120 g 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


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.

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