Tuna Stuffed BBQ Baked Potatoes
Serve BBQ roasted jacket potatoes with a spicy mayo that’s fragrant with ginger for a fresh take on the usual cheesy beans number. They're perfect for a speedy supper
Ingredients
Adjustable servings button
- 4 large baking potatoes
- 4 tsp BBQ seasoning
- 1 shines wild Irish tuna in olive oil – 1kg glass jar drained
- 2 tbsp mayonnaise
- 2 ½ tbsp natural yogurt
- 4 spring onions thinly sliced
- 1 thumb-sized piece of ginger peeled and finely grated
- 1 lemon
- 2 tsp sriracha or hot sauce
- 3 pickled gherkins finely chopped optional
- 2 tbsp reduced-salt soy sauce
- 320 g spinach
For the dressing
- 1 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- ¼ tsp wholegrain mustard
Shop this recipe
Shines Wild Irish Tuna in Olive Oil – 1kg GLASS JAR
€32.00
Shines Wild Irish Tuna contains up to 28g of protein ( 28g per 100g serving) It can be enjoyed in many different dishes but tastes equally delicious straight out of the Jar. Our 1kg jar is a prized piece and a beautiful gift for anyone to receive.
Equipment
- 1 large mixing bowl
- aluminium foil
- Large chopping knife
- Chopping board
Instructions
- Toss potatoes with oil in large bowl. Add BBQ seasoning; toss to coat evenly.
- Place potatoes on large wide sheet of heavy duty foil. Bring up foil sides; double fold top and ends to tightly seal packet
- BBQ over medium-high heat 30 to 35 minutes or until potatoes are tender, turning packet over halfway through cook time.
- Tip the tuna into a bowl and mix with the mayo, yogurt, spring onions, ginger, half the lemon juice, the hot sauce and gherkins, if using.
- When the potatoes are tender, score them lightly with a sharp knife, then pour over the soy sauce and toss quickly to coat. Bake for another 10-15 minutes.
- Combine the dressing ingredients with the remaining lemon juice and drizzle this over the spinach. Split the potatoes in half, fill with the tuna mayo and serve with the spinach.
Recipe notes & tips
Suggest ideas for left over tuna