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Tuna, Sweetcorn & Crunchy Veg Jacket Potato

A crispy-skinned, fluffy jacket potato loaded with creamy tuna and sweetcorn and plenty of colourful crunch. A quick, satisfying and budget-friendly lunch that’s perfect for busy days or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: British
Ingredients Equipment Method

Ingredients
  

For the jacket potatoes
  • 2 large baking potatoes approximately 250–300g each
  • 1 tsp extra virgin olive oil
  • Pinch of salt
For the filling
  • 1 x 145g tin tuna in spring water drained
  • 100 g sweetcorn drained
  • ½ small red onion finely diced
  • ½ red bell pepper finely diced
  • 1 small carrot finely diced
  • 2 spring onions finely sliced
  • 2 tbsp mayonnaise
  • 1 tsp fresh lemon juice
  • Freshly ground black pepper to taste

Equipment

  • Microwave
  • Baking tray
  • Oven or Air-fryer for crisping the potato
  • Medium mixing bowl
  • Fork
  • Spoon
  • Sharp knife
  • chopping board
  • Sieve for draining the tuna and sweetcorn
  • Measuring spoons
  • Can opener

Method
 

  1. Prepare the potatoes. Wash and scrub the potatoes thoroughly, then pat dry. Prick all over with a fork.
  2. Microwave until tender. Place the potatoes on a microwave-safe plate and microwave on high for 8–10 minutes, turning halfway through, until beginning to soften. Cooking time may vary depending on the size of the potatoes and microwave wattage.
  3. Crisp the skins. Preheat the air fryer to 200°C. Lightly rub the potatoes with the extra virgin olive oil and a small pinch of salt. Air fry for 8–10 minutes, or until the outside is golden and crisp and the centre is completely soft. Alternatively, finish in a hot oven for a little longer.
  4. Make the filling. While the potatoes are crisping, add the drained tuna and sweetcorn to a mixing bowl. Add the red onion, red pepper, carrot and spring onions, followed by the mayonnaise, lemon juice and black pepper.
  5. Mix together. Gently combine until the tuna is coated in the mayonnaise and the vegetables are evenly distributed, keeping plenty of texture and crunch.
  6. Open the potatoes. Carefully slice a cross into the top of each cooked potato. Gently squeeze the sides to open them up, then fluff the inside with a fork.
  7. Load them up. Divide the tuna, sweetcorn and crunchy veg filling generously between the two jacket potatoes.