Ingredients
1 sweet potato, peeled and finely grated
2 tsp corn flour
1 tbsp vegetable oil
1 tbsp olive oil
55g/2oz tuna steak, cubed
1 spring onion, diced
½ red pepper, diced

Method
1. Preheat a crêpe pan. In a small bowl, combine the sweet potato and corn flour. Heat the vegetable oil in the crepe pan.
2. Using a fork, pat the sweet potato and corn flour mixture down into the crêpe pan.
3. Fry the sweet potato until golden before turning and frying the other side.
4. While the sweet potato is frying, heat the olive oil in a second frying pan.
5. Add the tuna cubes, spring onion and red pepper and fry until the tuna is cooked through. Remove the sweet potato from the heat.
6. Remove the tuna from the heat. Place it in the centre of the sweet potato cake. Fold the cake over, place on a plate and serve.