Ingredients
Method
A bit of this, a bit of that
- 2 baking potatoes
- 150g drained weight Tuna in spring water
- 25g sweetcorn, if using frozen, defrost
- 50g Onken Natural Set yogurt
- sea salt and cracked black pepper
Step-by-step
- 1 Wash the baking potatoes, prick or cut slightly across the top. Place in oven 180˚C/160˚C Fan/Gas Mark 4 for 1 ¼ - 1 ½ until potatoes are soft and cooked with a crispy skin.
- 2 Combine the tuna, sweetcorn and yogurt together in a small bowl, season with a little salt and cracked black pepper.
- 3 Cut the potatoes in half or quarters and divide the filling between the 2 potatoes, serve garnished with salad leaves and or coleslaw.
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