Jacket Potato with Tuna

Name: Jacket Potato with Tuna
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 large (600g) Baking Potatoes; 2 tins, drained (160g) Tinned Tuna; 1/2 tin, drained (100g) Sweetcorn; 2 tbsp (30g) Mayonnaise; 2, sliced (20g) Scallions; grated (40g) Cheddar

Recipes · Lunch · Recipe, Typed Supps

The British office lunch. One hour of oven time, ninety seconds of assembly.

Allergens and patterns

Contains eggs, fish, milk. Fits: Pescatarian, Kosher, Gluten-free.

Ingredients

2 large (600g) Baking Potatoes — Rubbed with oil and salt and baked directly on the shelf. Foil steams the skin, which is the best part.
2 tins, drained (160g) Tinned Tuna — About 35g of protein for very little money, and the reason this holds you through an afternoon.
1/2 tin, drained (100g) Sweetcorn — The traditional partner. Sweetness against salty fish and plain potato.
2 tbsp (30g) Mayonnaise — Just enough to bind. Drowned in it, the filling slides off the potato.
2, sliced (20g) Scallions — The only sharp thing on an otherwise very soft plate.
grated (40g) Cheddar — Onto the hot potato so it melts into the flesh before the tuna goes on.

Nutrition per serving

Calories: 643 kcal
Protein: 39.6g
Carbohydrate: 72.6g
of which sugars: 5.5g
Fat: 18g
of which saturated: 5.2g
Fibre: 11.5g
Sodium: 609.3mg

Method

Prick the potatoes, rub with oil and salt, and bake at 200°C for about an hour until the skin is crisp.
Mix the tuna, sweetcorn, mayonnaise and scallions.
Split the potatoes, fork up the insides, and stir the cheese through the hot flesh.
Pile the tuna mix on top.