Dean Edwards served up tasty hot tuna bites in his one of two ways to use tuna segment on today’s episode of Lorraine.

The ingredients are: 2 small sweet potatoes approximately 400g, 2 x 160g tins tuna, drained, 4 spring onions, sliced, 1 tbsp red Thai curry paste, Juice ½ lime and 2 tbsp fresh coriander, chopped.

Crumb coating: 60g plain flour, 2 eggs, beaten, 80g breadcrumbs and 50g Parmesan cheese, grated (optional).