Monday: Tuna bake jackets
4 baking potatoes, scrubbed
2 tbsp olive oil
425ml semi-skimmed milk
44g pack Colman’s tuna pasta bake recipe mix
2 x 145g tins tuna chunks in brine, drained
50g grated medium Cheddar
25g pack ready-salted crisps, crumbled
320g frozen peas
1 lemon, zested and juiced
15g fresh mint, leaves shredded, reserving a few for garnish
2 spring onions, finely sliced
1. Preheat the oven to gas 6, 200°C, fan 180°C fan. Prick the potatoes all over with a fork and drizzle each with ½ tbsp oil. Bake for 1hr-1hr 15 mins until tender and crisp.
2. Meanwhile, mix the milk and Colman’s tuna pasta bake recipe mix in a medium saucepan and heat over a medium heat. Bring to the boil, then reduce the heat and simmer for 5-7 mins until slightly thickened. Remove the pan from the heat and stir through the tuna.
3. Once the potatoes are tender, halve them lengthways and scoop out the flesh with a spoon and add it to the tuna mixture along with half the cheese. Mix to combine, then pile the filling back into the potatoes to fill them generously. Sprinkle over the remaining cheese and the crisps. Bake for a further 10 mins.
4. Meanwhile, simmer the peas in a pan of boiling water for 3-5 mins until tender, then drain and return to the pan. Add the remaining oil and half the lemon juice. Roughly mash using a fork or a potato masher. Stir through the mint, season to taste, adding a touch more lemon juice if desired.
5. Divide the potatoes and crushed peas between 4 plates and scatter the spring onion over the potatoes. Top the peas with extra mint and lemon zest and garnish with black pepper to serve.