Crispy Baked Potatoes with Tuna Crunch Salad

Name: Crispy Baked Potatoes with Tuna Crunch Salad
Prep time: 5 min
Cook time: 80 min
Total time: 85 min
Yield: 4
Ingredients: 4 baking potatoes; 2 cans cans tuna in brine, drained; 100 g mayonnaise; 4 tsp unsalted butter; 1 celery stick, finely chopped; 1 small red onion, finely chopped; 0.5 bell pepper, finely chopped; 1 tsp Dijon mustard; 1 lemon, zested and juiced; 1 tbsp vegetable oil; 50 g grated cheddar cheese; 100 g coleslaw; 2 sliced spring onions; 0.5 cucumber slices; 4 radishes; 1 handful crunchy dressed salad leaves

Enjoy a comforting and nutritious meal with these perfectly crisp jacket potatoes topped with a zesty, crunchy tuna salad. This easy-to-make spread is packed with fresh vegetables and protein, making it an ideal family lunch or dinner.

Servings4 Portions

Prep Time5 Mins

Cook Time80 Mins

Difficulty

Easy

Ingredients

baking potatoes
4
cans tuna in brine, drained
2 cans
mayonnaise
100 g
unsalted butter
4 tsp
celery stick, finely chopped
1
small red onion, finely chopped
1
bell pepper, finely chopped
0.5
Dijon mustard
1 tsp
lemon, zested and juiced
1
vegetable oil
1 tbsp
grated cheddar cheese
50 g
coleslaw
100 g
sliced spring onions
2
cucumber slices
0.5
radishes
4
crunchy dressed salad leaves
1 handful

Step-by-Step Instructions

Prepare the potatoes: Scrub the potatoes clean and pierce the skin several times with a sharp knife. Rub them with a small amount of vegetable oil and season generously with salt to ensure a crispy skin.

Cook the potatoes: Preheat your oven to 200°C (180°C fan/gas 4) and bake for approximately 1 hour and 20 minutes. Alternatively, use an air fryer at the same temperature for 45 minutes. To save time, you can microwave the potatoes for 5 minutes before finishing them in the oven or air fryer for about half the usual time.

Prepare the Tuna Crunch: While the potatoes are cooking, drain the tuna and place it in a bowl. Mix in the finely chopped celery, red onion, and bell pepper. Stir in the mayonnaise, Dijon mustard, lemon zest, and a splash of lemon juice. Season well with plenty of freshly ground black pepper.

Assemble and serve: Once the potatoes are crisp on the outside and fluffy in the middle, cut a cross into the top of each. Add 1 teaspoon of butter to each potato. Serve immediately with the tuna crunch salad and optional sides like grated cheese, coleslaw, or a fresh green salad.