Cheesy Tuna Potatoes – Rozanne Stevens

Created by top celebrity chef Rozanne Stevens

Ingredients

  • 8 large potatoes, scrubbed clean
  • 3 tbls olive oil
  • Salt and pepper
  • 1 roll tinfoil

Cheesy Tuna Filling:

  • 2 tins tuna drained
  • 1 red onion, very finely chopped
  • 1 red chilli, finely chopped
  • 1 green pepper, diced
  • 2tbls Avonmore Sour Cream
  • 1tbls chutney or relish
  • 1tbls tomato ketchup

Garnish:

  • 1 tsp paprika
  • Salt and pepper
  • 2 tbsp flat-leaf parsley
  • 100g Avonmore Grated Cheddar Cheese, grated

Directions

  1. Bring a large pot of salted water to the boil and boil and boil the potatoes for 10 minutes. Wipe them dry with a clean tea towel.
  2. Pierce each potato all over with a knife or fork. Rub with olive oil and season with salt and pepper. Wrap each potato in foil and bake at 180®C until the potato is soft when pierced with a blunt dinner knife.
  3. Open the foil up of each potato and score a cross into the potato, cutting two thirds of the way into it, so that it opens up. Drizzle with a little olive oil and season with salt and pepper.
  4. Mix the tuna filling and pile on top of each potato.
  5. Top with Avonmore Grated Cheddar Cheese, a sprinkling of paprika and fresh parsley.

The Ish Factor: Tinned tuna is far from an exotic ingredient, but it’s what you do with it that counts. Tuna packed in water is a figure friendly low fat ingredient. Ideal for tuna melts, pasta bakes, wraps and quesadilla fillings. But for a more gourmet treat, look for tuna packed in olive oil. More expensive, but worth it for special recipes.

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