Creamy tuna, corn and celery make a perfect combination for a potato topping.
Ingredients
- 6 large Sebago potatoes, scrubbed
- 1 tablespoon extra virgin olive oil
- 1/2 cup whole-egg mayonnaise
- 1/4 cup sour cream
- 2 teaspoons lemon juice
- 2 celery stalks, finely chopped
- 125g can corn kernels, drained
- 185g can tuna in springwater, drained
- 2 green onions, sliced
- Extra sliced green onion, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes on prepared tray. Drizzle with oil. Season well with salt and pepper.
- Step 2Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
- Step 3Meanwhile, combine mayonnaise, sour cream and lemon juice in a bowl. Add celery, corn, tuna and onion. Season with salt and pepper. Stir to combine.
- Step 4Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Divide tuna mixture evenly among potatoes. Serve sprinkled with extra green onion.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1669 kj
Energy
24.7g
Fat Total
5g
Saturated Fat
4.9g
Fibre
11.1g
Protein
28mg
Cholesterol
253mg
Sodium
30.5g
Carbs (total)
All nutrition values are per serve
Notes
Sebagos are the best choice for jacket potatoes. You could also use pontiac, kestrel, desiree or, for something unique, try royal blue.
Prick potatoes all over with a fork. Microwave on HIGH (100%) for 6 minutes. Transfer to a baking tray. Cook in the oven for 30 minutes or until golden and tender. Sebagos are the best choice for jacket potatoes. You could also use pontiac, kestrel, desiree or, for something unique, try royal blue.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas
0