Food & Wine
Tuna and mayonnaise baked potato
A true British classic and a hearty and healthy snack. Because it’s such a firm favourite, almost everyone will have their own special way of rustling one up. This particular recipe is very simple to prepare and even easier to finish off.
Ingredients:
- 2 large baking potatoes
- 1 120g can John West No Drain Tuna Steak in a little sunflower oil
- 2tbsp mayonnaise
- Salt and pepper to season
- 1tbsp salted butter
- A little olive oil
- 2tbsp grated cheddar
Method:
- Preheat your oven to 200°C.
- Rub the two potatoes with a little olive oil, prick them with a fork just two or three times, and then place them directly onto the top shelf of your preheated oven. Bake for 1 hour and 15 minutes.
- Tip the tuna into a large bowl. Add the mayonnaise and stir well. Season to taste with salt and pepper and put mixture to one side.
- When the potatoes have done their time and feel very crisp on the outside, yet soft on the inside, remove from the oven.
- Cut the potato in half and scoop out all the boiling hot flesh. Add this to the tuna mayonnaise mixture. Also add the butter, then stir and season again.
- Now, refill the potato skins with the mixture, sprinkle the four halves with a little grated cheese and put back in the oven - this time on a baking tray – for another 10 to 15 minutes. Serve immediately with a simple green salad.
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