Direct answer: Bake a potato until soft, mix tuna with sweetcorn, Greek yoghurt, lemon and pepper, then spoon it into the potato with salad on the side.
A tuna sweetcorn jacket potato is filling, cheap and easy to make healthier. Greek yoghurt replaces most of the mayonnaise while keeping the filling creamy and high in protein.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 2 baking potatoes
- 1 tin tuna, drained
- 100g sweetcorn
- 3 tbsp Greek yoghurt
- 1 tsp mayonnaise, optional
- 1 tsp lemon juice
- 1 spring onion, sliced
- Black pepper and a pinch of salt
- Salad leaves or cucumber, to serve
Method
- Heat the oven to 200C fan or 220C conventional.
- Prick the potatoes and bake for 50 to 70 minutes until crisp outside and soft inside.
- Mix tuna, sweetcorn, Greek yoghurt, mayonnaise if using, lemon juice and spring onion.
- Season with black pepper and a small pinch of salt.
- Split the potatoes open and fluff the insides with a fork.
- Spoon over the tuna filling and serve with salad.
Notes
Microwave the potatoes for 8 to 10 minutes first if you want to shorten the oven time. Greek yoghurt is tangier than mayonnaise, so lemon should be added gradually. Add grated cheddar if you want it less lean.
Storage: Keep the tuna filling covered in the fridge and eat within 1 day. Cooked potatoes can be chilled and reheated until piping hot.