Jacket potato with tuna and sweetcorn
This is a deliciously light and refreshing salad packed with sweet corn, tuna and crunchy salad vegetables. Serve it with a steaming hot jacket potato and some mesclun salad leaves to perfectly complete this meal.
This recipe is part of our budget meal plan for one.
- 1 Large Baking Potato
- 1 x Fresh sweet corn on the cob
- 1 x 185g Can of Pam’s Tuna Chunks in oil
- 1/2 Red capsicum finely diced
- ¼ Red Onion finely sliced
- 1 Tablespoon of mayonnaise
- Salt & Pepper
- Knob of butter or vegetable spread
- Mesclun Salad Leaves
- 1 Tablespoon Eta Balsamic Vinaigrette salad dressing
- Heat oven to 200C
- Wash and dry the potato. Remove any eyes or sprouts. Pierce the skin in at least 3 places. Place the potato in the microwave and cook for 10 minutes. Use a fork to check the centre is completely soft and cook for longer if necessary.
- Remove the husk and silk from the corn and place in a pan of boiling water. Boil for 6 minutes before removing to cool down.
- Remove the potato and coat the skin lightly in olive oil. Then transfer to the upper shelf of your conventional oven to bake for 10-15 minutes, until the skin is crispy and the centre of the potato is light and fluffy.
- In the meantime you can begin assembling the tuna salad. Remove the corn kernels from the cob.
- Drain the tuna and place the tuna chunks and corn into a large bowl. Add the red pepper, red onion and mayonnaise. Season with salt and black pepper and toss thoroughly to combine.
Refrigerate until required.
- When the potato is completely cooked, remove from the oven and make a cut lengthways to reveal the flesh. Add a knob of butter and salt and fluff up with a fork.
- Pile the tuna salad on top of the potato and serve with a handful of mesclun salad leaves dressed with 1 Tablespoon of the balsamic dressing. Any surplus tuna and sweetcorn can be refrigerated and used in a sandwich for lunch the following day.
Make your own dressing by mixing 1/2 Tablespoon of Extra Virgin Olive Oil with 1 Tablespoon of Red Wine Vinegar or Balsamic Vinegar.