Jacket potato with tuna and sun-dried tomatoes
Tinned tuna, sun-dried tomatoes and capers with a zippy lemon dressing make a fresh-tasting jacket potato filling. Rocket brings a peppery flavour that’s delicious with tuna.
Each serving provides 465 kcal, 34g protein, 47g carbohydrates (of which 2g sugars), 15g fat (of which 1g saturates), 5g fibre and 2g salt.
Ingredients
- 2 large, floury potatoes
- 1 tsp olive oil
- 220g/8oz tuna in olive oil, from a jar or tin (drained weight)
- 50²µ/1¾´Ç³ú sun-dried tomatoes (in oil), drained and roughly chopped
- 2 tsp capers
- ½ lemon, juice only
- 40²µ/1½´Ç³ú rocket leaves
- flaky sea salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer).
Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like.
Cut the hot jacket potatoes in half and top with the tuna mixture.
Recipe Tips
Using scissors will make it easier to chop the sun-dried tomatoes.