Creamy Tuna and Celery Jacket Potatoes
"Sourced from a weekly published food magazine in Australia - Super Food Ideas. Great easy meal for a week night! We sped things up by microwaving the potatoes and just finishing them in the oven for crispness."
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 large potatoes, scrubbed
- 1 tablespoon olive oil
- 1⁄2 cup mayonnaise, whole-egg
- 1⁄4 cup sour cream
- 2 teaspoons lemon juice
- 2 celery ribs, finely chopped
- 125 g corn kernels, drained
- 185 g tuna, in springwater, drained
- 2 spring onions, sliced
- salt and pepper, to season
directions
- Preheat oven to 200c/180 if fan forced. Line baking tray with baking paper, place potatoes on the tray, drizzle with olive oil and season with salt and pepper. Bake for 1 hour 15 minutes or until golden and tender.
- Stand potatoes for 5 -10 minutes or until cool enough to handle. Meanwhile, combine the mayonnaise, sour cream and lemon juice in a bowl. Add celery, corn, tuna and spring onion. Season with salt and pepper and stir to combine.
- Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open the top. Place on plates and top with tuna mixture. Enjoy!
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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
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