009 / 75 · Cold Lunches and Simple Assemblies
Tuna, Celery and Sweetcorn Jacket Potatoes
2 medium baked potatoes, each filled with half the tuna mixture · Active 15 min · Total 35 min
Print recipe · PDFA microwave can cook the potato while you mix a tuna filling at the counter. The potato sizes and the microwave power are part of the method: two very large potatoes do not fit the same clock as two medium ones. Yogurt binds the tuna, celery and sweetcorn without hiding their separate textures. The filling stays cold until the hot potatoes are ready to open and serve.
Choose two potatoes that can finish together
Scrub two sound baking potatoes and check that their weights are similar. Pierce the skins with a fork, then remove the fork before putting the potatoes in the microwave. Turning them halfway through helps the underside cook as well as the top. A short covered rest allows the heat to settle through the center. A knife should slide in without a hard core. If one potato is ready first, remove it and continue the other in short bursts rather than forcing both onto the same exact minute.
Drain the filling before adding the binder
Use plain tuna canned in water and weigh it after draining. Drain the sweetcorn as well. Extra packing liquid makes a thin filling that runs down the split potato. Chop celery small enough to mix evenly, but leave visible pieces for a little crunch. The yogurt and mustard need only a few turns with a fork. You are combining prepared ingredients, not making a smooth spread. Hold the filling in the refrigerator until needed, then split the potatoes carefully because steam collects under the skins. Each portion includes the skin, all of its potato and half the filling.
Ingredients
- 2 medium baking potatoes, scrubbed (500 g total, skin on)
- 5 1/4 oz light tuna canned in water, drained (150 g)
- 2/3 cup canned yellow sweetcorn, drained (100 g)
- 1 large celery stalk, washed and finely chopped (60 g)
- 7 tablespoons plain nonfat Greek yogurt (100 g)
- 1 teaspoon prepared yellow mustard (5 g)
- 1 tablespoon lemon juice (15 ml/about 15 g)
- 1/8 teaspoon black pepper (0.3 g)
Set out
1000-watt microwave, Microwave-safe plate and loose microwave-safe cover, Fork, Knife and board, Mixing bowl, Sieve, Oven gloves, Refrigerator
Allergens
Fish, Milk, Mustard. Check labels and substitutions.
Make it
- Scrub potatoes, remove damaged spots and pierce skins several times with a fork. Set on the microwave-safe plate without foil or any metal. Microwave at 1000 watts for 8 minutes, turn carefully, then cook 5–8 minutes more until both centers are tender to a knife. Continue in 1-minute bursts if needed. Rest 3 minutes under the loose cover.
- While potatoes cook, stir tuna, sweetcorn, celery, yogurt, mustard, lemon and pepper in the clean bowl. Keep cold until serving.
- Using gloves to handle the hot plate, split each potato away from your face to release steam. Open the flesh with a fork and divide all the filling between the 2 potatoes. Eat promptly rather than packing the warm filled potatoes for later.
A beginner skill to practice
Practice checking the center instead of relying only on the microwave timer. Unequal potatoes can need separate finishing bursts.
A useful detail
The 35-minute total is based on two 250 g potatoes in a 1000-watt microwave. A lower-power oven or larger potatoes needs longer. The cold tuna filling is ready to eat and does not need to be microwaved under the potato-cooking clock.
Another way
- Use 150 g drained canned salmon instead of tuna, checking for bones and accounting for the changed estimate.
- Use 60 g washed finely diced cucumber instead of celery; drain loose juice before mixing.
Keep it well
Refrigerate any unused filling promptly at 40°F/4°C or below and use within 2 days. If storing cooked potatoes, cool in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F/32°C; use within 2 days and reheat potato to 165°F/74°C before adding cold filling. Do not leave cooked potatoes in foil or at room temperature overnight.