Jacket Potato with Tuna Salad
Crispy roasted whole potato with a creamy tuna salad and fresh pickled onions- a twist on an English Pub classic.
Ingredients per serve
Jacket Potato with Tuna Salad
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+
€0.0
Potato
Whole potato
/pc
10.0 pc
0%
Tuna salad
Tuna (canned)
/g
300.0 g
0%
HELLMANN'S Real Mayonnaise 2.4 kg
/g
200.0 g
0%
Anchovies
/g
20.0 g
0%
Capers
/g
50.0 g
0%
Lime Juice
/
0.0
0%
Pickled onion
Red Onion
/g
100.0 g
0%
Rice vinegar
/ml
150.0 ml
0%
To serve
Garden Cress
/
0.0
0%
/
Potato
-
Whole potato 10.0 pc
Tuna salad
-
Tuna (canned) 300.0 g
-
Anchovies 20.0 g
-
Capers 50.0 g
-
Lime Juice
Pickled onion
-
Red Onion 100.0 g
-
Rice vinegar 150.0 ml
To serve
-
Garden Cress
Preparation
-
Potato
- Wash the potatoes with cold water and dry them. Use some olive oil to coat the potatoes and cook them in the oven on 180C for one hour.
-
Tuna salad
- Put the tuna from the can in a sieve.
- Chop the capers and anchovies.
- Mix the tuna with the Hellmann’s Real Mayonnaise, capers, anchovies and season with black pepper and fresh lime juice.
-
Pickled onion
- Slice the red onion in very thin rings and put them in a vacuum bag together with the rice vinegar.
- Seal the bag and let it marinate for at least 3 hours.
-
To serve
- Put the cooked potatoes in the oven on 220C for 10 min. for a crispy skin.
- Cut a cross on top of the potato, squeeze the sides. Add the tuna salad on top and finish with the pickled onion and some garden cress.
