Herby tuna jacket potatoes recipe
Try topping your jacket potatoes with a vibrant mixture of pesto, salad cheese, fresh parsley and spring onions
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 431 calories / serving
- Gluten-free
- Healthy
Ingredients
- 4 baking potatoes
- 1½ tbsp olive oil
- 2 x 145g tins tuna in brine, drained
- ½ x 190g jar reduced-fat green pesto
- 75g salad cheese, crumbled
- 15g fresh parsley, finely chopped
- 4 spring onions, finely chopped
- 1 lemon, juiced
- 120g bag mixed leaf salad
Each serving contains
- Energy
- 1810kJ 431.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 1.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 53.6gProtein 23.3gFibre 6.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes on a large, microwaveable plate and prick all over with a fork. Drizzle with 1 tsp olive oil and season generously with sea salt. Microwave for 7 mins on high. Turn over, then microwave for another 7 mins.
- Transfer the potatoes to a baking tray, drizzle with another 2 tsp olive oil and bake for 15 mins to crisp up.
- Meanwhile, make the filling. Mix the tuna, pesto, salad cheese, parsley, spring onions and half the lemon juice in a bowl; set aside.
- Toss the salad with the remaining lemon juice and olive oil; season. Split the potatoes and fluff the flesh with a fork. Spoon the filling into the potatoes and serve with the salad.
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