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Next-level tuna mayo jacket potatoes recipe

Next-level tuna mayo jacket potatoes recipe

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Bring flavours of the French Riviera to jacket potatoes with this tuna Niçoise-inspired recipe that's sure to take your baked potato game to the next level. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 333 calories / serving
  • Gluten-free

Ingredients

  • 4 baking potatoes, scrubbed clean and pricked all over with a fork
  • 1 tbsp extra-virgin olive oil
  • 2 x 145g tins tuna chunks in spring water, drained
  • 2 tbsp light mayonnaise
  • ½ red onion, thinly sliced
  • 50g pitted black olives, drained and roughly chopped
  • 1 tbsp capers, finely chopped
  • 2 sundried tomatoes (from a jar), drained and finely sliced
  • 2 tbsp flat-leaf parsley, finely chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1400kj
    333kcal     17%

  • Fat

    9g 13%

  • Saturates

    1g 6%

  • Sugars

    3g 3%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 42.1g Protein 18.4g Fibre 5.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Place the potatoes on a plate and microwave on high for 15 mins. Carefully turn over, using a pair of tongs, and microwave for a further 10-15 mins until they are soft in the centre. Cook for a little longer if your potatoes are particularly large.
  3. Once the potato is cool enough to handle, rub the skin with the oil, place on a baking tray and cook in the oven for 15 mins until the outside is crisp. Cut a cross in the top and fluff up the potato inside with a fork.
  4. Meanwhile, mix the tuna and mayonnaise together and season with freshly ground black pepper. Rinse the red onion in cold water, pat dry with kitchen paper, then fold through half the onion, olives, capers, sundried tomatoes and parsley.
  5. When you’re ready to serve, stuff the potatoes with the tuna filling and load with the remaining toppings.

Air-fryer tip: For easy jacket potatoes that are extra crispy, prick the skin, rub evenly with oil and a pinch of sea salt and place in the air-fryer basket. Cook at 200°C for 20 mins, before turning and cooking for another 10 mins until a knife passes easily through the flesh.

See more Jacket potato recipes

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