This week and probably for the next few I’m on a bit of a health/diet kick, the pleasure of writing a food blog and enjoying good food for some reason is starting to make my clothes shrink. I know a baked or jacket potato with tuna is pretty healthy but it’s a little boring so this is my take on it using some ingredients I had left over in my fridge. Using horseradish gives it a nice flavour kick and I replaced the usual mayonnaise with natural yoghurt to cut down on the calories even more.
Ingredients (serves 2)
2 Jacket Potatoes
1tsp fresh rosemary
1tsp fresh thyme
Salt and Pepper
For the filling
1 can of tuna
3 tbsp of Natural yoghurt
1-2 tsp of creamed horseradish
Half a lemon
Quarter of a medium red onion or a small shallot
Pinch of chilli flakes (Optional)
Salt and pepper
Pinch of fresh herbs (I used greek basil)
This is a great way of getting a nice fluffy jacket potato with flavoursome crispy skin. Set the oven to 180°C. Prick the potatoes all over with a fork, wiping away any liquid that might come out with some kitchen roll so it’s nice a dry. Then finely chop the rosemary, thyme and scatter on a plate with a couple of pinches of salt and pepper. Rub the potatoes all over with olive oil and roll in the herbs, salt and pepper so that each potato has a nice even coating. When the oven has come up to temperature place the potatoes on a baking tray and roast for 1-2 hours depending on size of the potato. The one pictured above took about an hour and a half and was roughly 9cm in length.
Top Tip: If you like your jacket potato’s skin to be more chewy rather than crispy then wrap it in tin foil when cooking. Also when cooking on a barbecue it’s also a good idea to cover in foil to stop the skin burning.
While the potatoes are roasting, very finely chop the red onion or shallot if using, and add to a bowl. Add a squeeze of lemon to the bowl and leave for 5 minutes. This is to let the onion or shallot to “cook” slightly in the acid of the lemon juice which helps tone down the harsh flavour that you can get when eating them raw. Add the tuna, natural yoghurt, creamed horseradish to the onion and give a good mix. Season with salt, pepper and chilli flakes if using. Taste and add a little more lemon juice if desired.
When the potatoes are done cut open either lengthways or with a cross in the middle, add a little butter and pile up the filling. Sprinkle with a little chopped herbs for garnish, I used Greek basil but chopped chives or chopped dill would work well.