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Tuna and Sweetcorn Jacket potato


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A real favourite as a lunchtime or supper dish and the yogurt works as a wonderful substitute for mayonnaise and is a much healthier option

Total Time

1 hour 50 minutes

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Serves

2
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. 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. 2 Combine the tuna, sweetcorn and yogurt together in a small bowl, season with a little salt and cracked black pepper.
  3. 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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Red Onion and Sundried Tomato Flat Bread


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A real favourite as a lunchtime or supper dish and the yogurt works as a wonderful substitute for mayonnaise and is a much healthier option

Total Time

1 hour 50 minutes

Share this recipe

Serves

2
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