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Herby tuna jacket potatoes recipe

Herby tuna jacket potatoes recipe

3 ratings

Try topping your jacket potatoes with a vibrant mixture of pesto, salad cheese, fresh parsley and spring onions See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 431 calories / serving
  • Healthy
  • Gluten-free


  • 4 baking potatoes
  • 1½ tbsp olive oil
  • 2 x 145g tins tuna in brine, drained
  • ½ x 190g jar reduced-fat green pesto
  • 75g salad cheese, crumbled
  • 15g fresh parsley, finely chopped
  • 4 spring onions, finely chopped
  • 1 lemon, juiced
  • 120g bag mixed leaf salad
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    4g 22%
  • Sugars

    3g 3%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 53.6g Protein 23.3g Fibre 6.1g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes on a large, microwaveable plate and prick all over with a fork. Drizzle with 1 tsp olive oil and season generously with sea salt. Microwave for 7 mins on high. Turn over, then microwave for another 7 mins.
  2. Transfer the potatoes to a baking tray, drizzle with another 2 tsp olive oil and bake for 15 mins to crisp up.
  3. Meanwhile, make the filling. Mix the tuna, pesto, salad cheese, parsley, spring onions and half the lemon juice in a bowl; set aside.
  4. Toss the salad with the remaining lemon juice and olive oil; season. Split the potatoes and fluff the flesh with a fork. Spoon the filling into the potatoes and serve with the salad.

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