Jacket Potato with Tuna & Sweetcorn Recipe
By the wlr team
Everyone loves a classic jacket potato, enjoy as either lunch or dinner with a fresh salad and low fat dressing. This healthy meal provides you with over 10g of fiber, and more than 2 of your 5 a day!
- Recipe makes: 1 serving
- Prep time:
- Cook time: 1 hr
- Calories: 649
- 200g baking potato
- 129g tuna chunks, in brine
- 70g sweetcorn niblets, in water
- 30g extra light mayonnaise
- 10g butter
- ½ medium avocado
- 80g mixed leaf salad
- 1 tsp low fat French dressing
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Preheat oven to 180°C / Gas Mark 4 / 350°F
- Make a cross in the top of your potato with a sharp knife. Once the oven is at temperature place the potato on a baking tray in the centre of the oven.
- Bake for 45-60 minutes.
- 10 minutes before the potato is ready, begin to assemble the other ingredients.
- Mix the tuna, sweetcorn and the mayo together.
- When the potato is cooked (you can check this by trying to slide a knife into it - if it glides in easily it's done), cut in half and arrange on your plate.
- Divide the butter in half and mash into each half of the potato.
- Spoon the tuna mixture over the potato.
- Scoop out the flesh from the avocado and serve on the plate with your potato, salad and the French dressing.
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