Jacket Potato with Tuna and Salad (Pescetarian)


Serves 2

2 hour 5~ min cook time.

  • 160g of tinned tuna steak in brine
  • Tablespoon of mayonnaise
  • 2 baking potatoes
  • 1 iceberg lettuce
  • 10 cherry tomatoes chopped in half
  • 1/3 of a cucumber sliced
  • 2 celery sticks sliced
  • Fry light
  • Drizzle of olive oil
  • Sprinkle of ground black pepper
  1. Set the oven to 390°F or 200°C for fan ovens or 430°F or 220°C for non-fan ovens. Cover the jacket in a spray oil such as fry light and wrap with foil.
  2. After 1 and a half hours open up the foil to crisp the skin – cook this for another 30 minutes. Continue with the next step whilst the potato is cooking.
  3. Whilst the jacket is cooking, wash the lettuce, tomatoes, cucumber and celery. Pull off enough lettuce to suit your needs (DO NOT CHOP LETTUCE AS METAL REACTS WITH IT IN A BAD WAY), You’ve now got your salad – douse in a tablespoon of olive oil.
  4. After 25 minutes, open the tin of tuna and put into an empty bowl. Mix with the mayonnaise and a dash of ground black pepper.
  5. When the potatoes are cooked, serve as shown in the picture.