Sweet potato noodles with tuna and tomato

Put that spiraliser or mandoline to use and enjoy this delicious dish of sweet potatoes, tomatoes and tuna.

This pasta alternative packs a nutritional punch with veggies rich in antioxidants, including beta carotene, lycopene and lutein – all of which benefit your eyes. Tuna adds plenty of healthy omega-3 fats, which may reduce your risk of elevated eye pressure that may lead to glaucoma.

This recipe has been reproduced from The Macular Disease Foundation’s Macula Menu Cookbook, with kind permission.

Ingredients

500 g sweet potato, peeled
400 g can cherry tomatoes in tomato juice
1/2 cup red wine
1 tsp brown sugar
400 g silverbeet, stalks trimmed, roughly chopped
425 g can tuna in spring water, drained
2 tsp olive oil
2 tbsp grated parmesan, to serve
2 tbsp flat-leaf parsley, finely chopped, to serve

Method

Step 1: Use a julienne veggie peeler, mandoline or spiraliser to slice sweet potato into long noodles. Put noodles in a large bowl and microwave for 1 minute on high; set aside.

Step 2: Place tomatoes, wine and sugar in a large saucepan set over high heat; bring to the boil. Reduce heat; simmer for 10 minutes, or until mixture slightly reduces. Add silverbeet; stir for 5 minutes. Add tuna; stir gently. Remove sauce from heat, cover and set aside.

Step 3: Heat 1 tbsp of the olive oil in a large frying pan set over medium heat. Add reserved sweet potato noodles to pan, stir-fry for 5 minutes, or until tender.

Step 4: Top noodles with reserved warm tuna-tomato sauce and drizzle with remaining olive oil. Scatter sauce with parmesan and parsley, season with pepper and serve.

A healthy diet helps your eyes. Read more about eating for good eye health.