Baked potato with tuna and spring onion recipe

(270 ratings)

Baked potato with tuna and spring onion is the perfect filling and warming lunch recipe which is easy to make and delicious too

Baked potato with tuna and spring onion
Preparation Time5 mins
Cooking Time1 hours 15 mins
Total Time1 hours 20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories827 Kcal41%
Sugar4.6 g5%
Fat44.9 g64%
Saturated Fat13.3 g67%
Salt2.45 gRow 4 - Cell 2
Protein46.8 g94%
Carbohydrates57.8 g22%
Salt2.45 gRow 7 - Cell 2

Potatoes are underground tubers, according to the scientists, which means they store all the vitamins and minerals needed for growing new potato plants come the spring. That’s why, as well as being a source of carbohydrates, they are surprisingly rich in Vitamin C (19th century sailors ate potatoes to ward off scurvy) as well as a good source of Vitamin B, and minerals such as potassium, magnesium and iron. As well as being healthy, this is a terrific comfort meal.

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  • 1 baking potato, weighing about 250g, washed
  • 1tsp sunflower (or light olive) oil
  • Sea salt
  • 160g can tuna chunks in brine, drained
  • 1 spring onion, sliced (optional)
  • 1-2tbsp mayonnaise
  • A knob of butter
  • Extra chopped spring onions to garnish, if wished
  • Freshly ground black pepper, to serve




  1. Preheat the oven to 200°C/400°F/180°C Fan/Gas Mark 6. Pop the potato in a roasting tin, prick several times with a fork, drizzle with a teaspoon of oil and turn so it’s coated all over.
  2. Sprinkle with a little sea salt – this helps make the potato skin nice and crispy – and bake for 1 to 1¼ hours or until the potato is nice and tender.
  3. Mix the tuna with the spring onion if using and enough mayonnaise to bind.
  4. When the potato is ready, slice in half and mash the inside of the potato with a little butter.
  5. Divide the tuna mix between the two potato halves, top with extra spring onions, if wished, and serve with a fresh salad and a sprinkling of black pepper.
Top Tip for making Baked potato with tuna and spring onion

If you’re in a hurry, you can always microwave the potato.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies