Jacket Potato with Tuna Mayo and Sweetcorn
Ingredients
- 4 baking potatoes
- 320 g tinned tuna in brine
- 4 tbsp mayonnaise
- 200 g tinned sweetcorn
- 1 tbsp lemon juice
- 3 spring onions
- 40 g butter
Nutrition (per serving)
- Calories
- 494 kcal
- Protein
- 26.1 g
- Carbohydrate
- 46.9 g
- of which sugars
- 5.1 g
- Fat
- 20.3 g
- of which saturates
- 6.4 g
- Fibre
- 7.1 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Prick, oil and salt the potatoes and bake on the oven shelf for 50–55 minutes.
- 2
Drain the tuna and sweetcorn thoroughly. Flake the tuna into a bowl.
- 3
Fold the mayonnaise, lemon juice and sliced spring onions through the tuna and sweetcorn. Season well with salt and black pepper.
- 4
Split the baked potatoes, add butter, then top generously with the tuna and sweetcorn filling.
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