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.
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.
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.
Mix the tuna with the spring onion if using and enough mayonnaise to bind.
When the potato is ready, slice in half and mash the inside of the potato with a little butter.
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 is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
Low-calorie tuna pasta
