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Tuna and sweetcorn jacket potatoes recipe

84 ratings

Try topping classic jacket potatoes with tuna and sweetcorn for an easy family dinner idea that's so simple to make. Serve with salad, sliced radishes and a scattering of dill for a comforting family favourite. See method

Serves 4
10 mins to prepare and 1 hr 15 mins to cook
420 calories / serving
Healthy
Gluten-free

Ingredients

4 baking potatoes
1 tsp olive oil
4 radishes, finely sliced
100g pack butterhead salad, to serve

For the filling

4 tbsp light mayonnaise
2 tbsp creamed horseradish sauce
2 x 145g tins tuna in spring water, drained
4 spring onions, finely sliced
325g tin sweetcorn, drained
100g mature Cheddar, grated
1 red chilli, deseeded and finely chopped
10g fresh dill, finely chopped
¼ lemon, juiced

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1765kj
420kcal 21%
Fat
15g 21%
Saturates
5g 24%
Sugars
9g 10%
Salt
1.6g 26%

of the reference intake
Carbohydrate 46.7g Protein 25.8g Fibre 5.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Rub the potatoes with the oil and season with salt, then transfer to a baking tray. Bake for 1 hr 15 mins or until the skin is crispy and the flesh inside is tender. Alternatively, microwave the potatoes for 5 mins on high, then rub with oil and season, before baking for 30-35 mins to crisp up.
Meanwhile, mix the mayonnaise and horseradish, then mix with the tuna, spring onions, sweetcorn, cheese, chilli and most of the dill. Stir in a squeeze of lemon to taste.
Cut open the cooked potatoes and season; top with the tuna mix. Serve with the radishes and salad leaves, scattered with the remaining dill.

See more Family dinner ideas