1. Heat oven to 200C
2. 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.
3. 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.
4. 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.
5. In the meantime you can begin assembling the tuna salad. Remove the corn kernels from the cob.
6. 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.
7. 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.
8. 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.

Suggestions:
Make your own dressing by mixing 1/2 Tablespoon of Extra Virgin Olive Oil with 1 Tablespoon of Red Wine Vinegar or Balsamic Vinegar.