Student Tuna Baked Potato HT MC
Why not cook 2
potatoes at the same time. It won't take any longer and you can make fried
potato wedges the next day with the remaining baked potato. Just keep it in the
fridge until you're ready to use it.
1 Hot Fish Vegetables
Herbs Main Course Gluten Wheat free
1 large Baking
A little Olive Oil
½ a 200g/7oz tin
Plain Yoghurt or Crème Fraîche
4 x 12mm/½-inch
of Cucumber, finely chopped
2 teaspoons Freshly chopped
Chives or Parsley
Salt and Black
1. Pre-heat oven
to 200C, 400F, Gas Mark 6.
2. Rub the
surfaces of the potato with a little olive oil and bake for about 60 minutes or
until the potato is tender.
3. Meanwhile, drain the tuna, break the fish into large chunks and place in a
4. Add the yoghurt or crème fraîche, cucumber and herbs to the tuna, season with salt and
plenty of black pepper and gently mix together. Refrigerate until the potatoes
5. To serve - cut a deep cross into top of the potato, pull open then pile the
tuna mixture into potatoes. Serve immediately.
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