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Tuna bake jackets with crushed pea salad recipe

Tuna bake jackets with crushed pea salad recipe

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What happens when you cross a tuna pasta bake with a jacket potato? You get this delicious recipe for tuna bake jackets with crushed pea salad. Perfect for a quick and easy dinner. See method

  • Serves 4
  • 10 mins to prepare and 1 hr 15 mins to cook
  • 533 calories / serving

Ingredients

  • 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

Perfect with:

Colman's Tuna Pasta Bake Recipe Mix Colman's Tuna Pasta Bake Recipe Mix
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    2245kj
    533kcal     27%

  • Fat

    17g 24%

  • Saturates

    5g 27%

  • Sugars

    14g 16%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 68.5g Protein 30.5g Fibre 9.1g

Method

  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.
See more Potato recipes

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