Baked potatoes with tomato and tuna filling

Recipe from: 10/22/1998 12:00:00 AM

Ingredients 10
Servings 1
Minutes 5 mins


Serving Change
  • 6
    large potatoes
  • 1
    clove garlic, crushed
  • 1
    onion, chopped
  • 90
    tomato purée
  • 30
    sun-;dried tomato paste (optional)
  • 5
  • 10
    chopped mixed herbs
  • salt and freshly ground black pepper to taste
  • 200
    solid pack tuna, drained
  • sour cream for serving


5 mins
Brush the potatoes with a little oil, prick and bake at 180 °C for about 25 mins or until cooked.
Meanwhile prepare the tuna filling: Heat a little oil and fry the garlic and onion until tender.
Add the tomato purée, sun-dried tomato paste, sugar and herbs, stir and simmer for about a minute.
Season generously with salt and freshly ground black pepper and remove from the stove.
Coarsely flake the tuna and stir into the sauce, taking care not to over-stir or the fish will become mushy.
Cut a deep cross in each potato and divide the mixture between the potatoes.
Serve topped with sour cream.

Read more on: starch  |  bake


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