The Perfect Tuna Mayo Jacket Potato
1hr 35 Min Serves 2
The tuna mayo jacket potato is a true British classic. A hearty and healthy snack that’s very simple to prepare and equally easy to polish off. And because it’s such a firm favourite, almost everyone will have their own special way of rustling one up. But at John West we still want to share our tuna jacket potato recipe with you, because we think it will give you great results every time. And of course we don’t want our superior Tuna, to be let down by an inferior spud!
- 1 110g John West No Drain Fridge Pot Tuna Steak in a little sunflower oil
- 2 large baking potatoes
- 2tbsp mayonnaiseSalt and pepper to season
- 1tbsp salted butter
- A little olive oil
- 2tbsp grated cheddar
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
Tuna steak with a drop of sunflower oil. Pack your midweek meals or post-gym snacks with natural protein made easy with our no-drain, fridge-friendly pot.
To prepare the perfect tuna mayo jacket, start by preheating your oven to 200C/400F/Gas Mark 6. (We know lots of people cook their spuds in the microwave in a lot less time, but the oven method will give you a better cooked, better tasting potato, trust us.)
Rub the two potatoes with a little olive oil, prick them with a fork just two or three times, and then place them directly onto the top shelf of your preheated oven. Bake for 1 hour and 15 minutes. Meanwhile, tip the tuna into a large bowl. Add the mayonnaise and stir well. Season to taste and put to one side.
When the potatoes have done their time and feel very crisp on the outside, yet soft on the inside, remove from the oven. Cut in half and scoop out all the boiling hot flesh and add it to the tuna mayonnaise mixture. Also add the butter, then stir and season again.
Now refill the potato skins with the mixture, sprinkle the four halves with a little grated cheese and put back in the oven – this time on a baking tray – for another 10 to 15 minutes. Serve immediately with a simple green salad.”
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