Small Jacket Potatoes with Tuna Crunch
Lalkila Kitchen · Fish · Main dishes · Western influenced
Two small baked potatoes carry a tuna filling with celery and red onion. This selects one filling from a larger potato-board recipe, so there is no need to prepare four different toppings. Assemble while the potatoes are hot and the filling is freshly mixed.
Ingredients
- 2 small Maris Piper potatoes, scrubbed
- 1/2 tsp olive oil
- 50 g canned tuna, drained
- 1/4 celery stick, finely chopped
- 1 tbsp mayonnaise
- 1/4 red onion, finely chopped
- Pinch smoked paprika
- Salt and pepper to taste
Method
- Heat oven to 200°C (180°C fan). Prick potatoes and rub with oil and a little seasoning.
- Bake on a tray until the flesh is tender and skin crisp, checking from about 50 minutes; larger potatoes need longer.
- Mix tuna, celery, mayonnaise, onion and paprika. Split potatoes and fill just before serving.
Cooking notes
The source uses small potatoes for a board with several fillings. This adaptation keeps just the tuna option and reduces the potato and oil quantities accordingly. Check tenderness with a skewer rather than assuming all potatoes finish together. Use prepared mayonnaise and keep the mixed filling chilled if the potatoes are still baking.
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Source and adaptation
Adapted from Good Food’s Jacket Potato Board, tuna-crunch component. Original recipe.
Selected two of the eight small potatoes and one quarter of the oil, retaining the full tuna filling intended for those two potatoes. Omitted the other three fillings and added explicit pricking and drained tuna.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.