🍽️ FittestMe.aiFoodsNutrients

Jacket Potato with Tuna Mayo Recipe

British · Main course · 70 min total

A classic British comfort food: a fluffy baked potato topped with creamy tuna mayo and crunchy salad. Perfect for a quick lunch or light dinner.

Ingredients

• 2 large baking potatoes (about 300g each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 can (about 150g) tuna in spring water, drained
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh parsley
• Freshly ground black pepper to taste
• 2 tablespoons sweetcorn kernels (optional)
• 2 tablespoons grated cheddar cheese (optional)

Instructions

1. Preheat oven to 200°C (400°F). Scrub potatoes, pat dry, prick all over with a fork, rub with olive oil and salt.
2. Place potatoes directly on oven rack and bake for 50-60 minutes until skin is crisp and flesh is soft when squeezed.
3. Meanwhile, in a bowl, flake the drained tuna. Mix in mayonnaise, lemon juice, red onion, parsley, and black pepper. Add sweetcorn if using.
4. When potatoes are done, cut a cross in the top, squeeze open, and fluff the flesh with a fork.
5. Spoon the tuna mayo mixture into each potato. Sprinkle with cheese if desired. Serve immediately with a side salad.

Tips

• For extra crispy skin, bake potatoes on a wire rack rather than a baking tray.
• Leftover tuna mayo can be refrigerated for up to 2 days.
• Add a pinch of paprika or cayenne for a spicy kick.

More about Jacket Potato with Tuna Mayo →

AI estimate may be inaccurate · Terms