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Baked potato & tuna crunch spread

A baked potato & tuna crunch spread served on a table

Baked potato & tuna crunch spread

Name: Baked potato & tuna crunch spread
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 4 baking potatoes; vegetable oil; 4 tsp butter; 2 x 150g cans tuna in brine drained; 1 celery stick finely chopped; 1 small red onion finely chopped; ½ pepper finely chopped; 100g mayonnaise; 1 tsp Dijon mustard; 1 lemon zested, plus a little juice; grated cheddar or mature crumbly cheese; coleslaw (to make your own, find a recipe below); sliced spring onions; cucumber slices; radishes; crunchy dressed salad leaves

Cassie Best

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Serves 4

Easy

Prep: 5 mins

Cook: 45 mins - 1 hr and 20 mins

A star rating of 5 out of 5.6 ratingsRate

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Bake potatoes and top with our tuna crunch with celery, pepper and onion as the filling. This makes a simple and tasty family meal for lunch or dinner

Healthy

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Ingredients

Nutrition

Units:

MetricUS

4 baking potatoes
vegetable oil
4 tsp butter

For the tuna crunch

2 x 150g cans tuna in brine

drained
1 celery stick

finely chopped
1 small red onion

finely chopped
½ pepper

finely chopped
100g mayonnaise
1 tsp Dijon mustard
1 lemon

zested, plus a little juice

To serve (optional)

grated cheddar or mature crumbly cheese
coleslaw

(to make your own, find a recipe below)
sliced spring onions
cucumber slices
radishes
crunchy dressed salad leaves

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Nutrition: Per serving

kcal434
fat25g
saturates4g
carbs33g
sugars4g
fibre5g
protein17g
salt0.7g

Method

step 1

Pierce each potato a few times with a sharp knife. Rub with a little oil and season the skin with salt. Heat the oven or air-fryer to 200C/180C fan/gas 4 and cook for around 1 hr 20 mins in the oven or 45 mins in the air-fryer – you can reduce this time by up to half if you microwave the potatoes for 5 mins beforehand. They should be crisp on the outside and fluffy in the middle.
step 2

Meanwhile, make the tuna crunch. Combine the drained tuna with the celery, onion, pepper, mayo, mustard, lemon zest and juice. Season with plenty of black pepper.
step 3

Cut a cross in the top of each potato and add 1 tsp of butter to each one. Serve with a bowl of the tuna crunch salad, and a selection of your chosen accompaniments on the side.

Recipe from Good Food magazine, September 2023

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A star rating of 5 out of 5.6 ratings

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