Potato with Tuna

Of course: bake the potatoes, cut them in half, and top them with a tuna spread. Simple and filling.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Potatoes, white

  • pieces Oil, vegetable oil, canola

  • 3 cans Fish, tuna, yellowtail

  • 1 can Corn, yellow, fresh

  • 4 spoon Sour cream

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

  • pieces Parsley, fresh

Steps

  1. Preheat the oven to 200 degrees Celsius. First, wash the potatoes thoroughly under running water (scrub them if necessary) and dry them with paper towels. Pierce the skin several times along the length with a fork, lightly coat with oil, and season with salt. Arrange the potatoes on a rack and bake in the preheated oven on the middle rack for about 60 minutes or until the potato flesh inside is completely soft (you can check this by inserting a thin knife into the potato - if it pierces easily, the potato is done).

  2. While the potatoes are baking, open the cans of tuna and corn and drain the contents well. Place the tuna in a bowl, mash it with a fork, and mix well with sour cream and 2/3 of the corn. Season with pepper and salt. Wash the parsley and chop it finely.

  3. Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut them in half lengthwise, making sure the two halves are still connected on one side. Lightly salt the potatoes and serve them on plates. Top them with the tuna mixture, sprinkle with the remaining corn, and garnish with freshly chopped parsley. Serve the dish with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 134.16 kcal
  • Fat: 1.81 g
    • Saturated Fat: 0.69 g
  • Carbohydrates: 19.2 g
    • Sugars: 0.69 g
  • Protein: 8.73 g
  • Fiber: 2.06 g

Advice

Potatoes can also be baked in embers. Wrap each potato in aluminum foil before baking.