Tuna Mayo Jacket Potato

About This Recipe

The jacket potato is a beloved British staple, and this express version uses the microwave to deliver a fluffy interior in a fraction of the time. Split open and loaded with a creamy tuna mayo mixed with sweetcorn and spring onions, it is a satisfying one-plate meal that hits the spot on busy weeknights.

Ingredients

Serves 1

• 1 largebaking potato (about 250 g)
• 1 can (145 g)tuna in spring water, drained
• 2 tbspmayonnaise
• 2 tbspsweetcorn, drained
• 1 stalkspring onion, sliced
• 1 tsplemon juice
• 10 gbutter
• 1 pinchsalt and black pepper

Instructions

1. 1

   Microwave the potato

   Pierce the potato all over with a fork. Microwave on high for 8–9 minutes, turning halfway, until soft when squeezed. Let rest for 1 minute.

2. 2

   Make the filling

   While the potato cooks, mix drained tuna with mayonnaise, sweetcorn, spring onion, lemon juice, salt, and pepper.

3. 3

   Split and butter

   Cut a deep cross in the top of the potato. Squeeze the sides to open it up. Add butter and let it melt into the flesh.

4. 4

   Fill and serve

   Pile the tuna mayo mixture into the potato. Season with extra pepper and serve with a side salad if desired.

Variations

• •

  Swap tuna for canned salmon and add capers.

• •

  Top with grated cheddar and flash under the grill until bubbly.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Filling keeps refrigerated up to 1 day. Potato is best freshly cooked.

Frequently Asked Questions