|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|
|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|
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.