1. Cut the sweet potato into 2cm cubes, place in a micro-proof dish with a spoonful of water. Cover with clear film, pierce and microwave on HIGH for 4 mins until tender.
2. Heat the oil in a medium non-stick frying pan. Add the spring onions, broccoli and sweet potatoes and saute for 2 mins until soft. Stir in the corn and tuna.
3. Beat the eggs with seasoning. Pour over the vegetables and cook for 3 mins or until set. Sprinkle over the cheese and cook under a hot grill for 2 mins or until the top is set.
4. Mix the yogurt and mint together. Cut the tortilla into wedges and serve with a grated carrot and cherry tomato and a little yogurt sauce.
Our thanks to www.eggrecipes.co.uk for providing this recipe.
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