Baked potatoes with tomato and tuna filling

6 servings Prep: 5 mins, Cooking: 25 mins
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Wholesome, warming, quick, easy and delicious.

By Food24 November 03 2009
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Ingredients (10)

6.00 potatoes — large
1.00 garlic — cloves, crushed
1.00 onion — chopped
90.00 ml tomato purée
30.00 ml sun-dried tomato paste
5.00 ml sugar
10.00 ml fresh mixed herbs — chopped
salt and freshly ground black pepper — to taste
200.00 g tuna — tinned, drained
sour cream — to serve
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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.

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