The Best Tuna Baked Potato

tuna baked potato on white plate with silver fork digging in next to side salad

5 from 2 votes

Here I'll show you how to make a simple Tuna Baked Potato in the most delicious way possible! This recipe will work with 2 large potatoes or 3 medium. Both tuna and salad will serve 2 large portions or 3 smaller.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Lunch

Cuisine: British

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

Baking Tray
2 Medium Sized Mixing Bowls & Spatula
Sharp Knife & Chopping Board

Ingredients

Baked Potatoes

2 large or 3 medium Baking Potatoes (see notes)
2-3 tbsp Butter
drizzle of Olive Oil,
Salt, as needed

Tuna Mayo

2x 5oz/145g cans of Tuna Chunks, drained
1/3 cup / 80g Mayonnaise
2 tbsp finely diced Fresh Chives
2 tsp Fresh Lemon Juice
1 tsp Dijon Mustard
1/4 tsp EACH: Salt, Black Pepper, Chilli Flakes (or to taste)
1/2 cup / 60g crumbled Feta, to top (can sub grated Cheddar)

Side Salad (optional)

1/2 Cucumber, quartered & sliced
1 Avocado, diced
1 cup Cherry Tomatoes, quartered (can sub other tomatoes)
1/2 small Red Onion, finely sliced
1 tbsp finely diced Fresh Dill
1 tbsp EACH: Extra Virgin Olive Oil, Lemon Juice (or more to taste)
Salt & Black Pepper, to taste

Instructions

Baked Potato: Place the potatoes on a baking tray and stab a few times all over. Coat in a drizzle of olive oil and a good pinch of salt. Bake uninterrupted for 80 mins at 350F/180C, or until fork tender, then crank up the heat to 430F/220C for 10mins or until ultra crispy.
Tuna Mayo: In a medium sized mixing bowl combine drained tuna with mayo, dijon, lemon juice, chives, salt, pepper and chilli flakes. Cover in the fridge until needed and give it a quick stir before serving.
Salad (optional): In a medium sized mixing bowl combine cucumber, tomato, avocado, red onion, dill, extra virgin olive oil, lemon juice and a good pinch of salt and pepper. Cover in the fridge until needed and give it a quick stir before serving.
Tuna Baked Potato: Slice through the centre of the potatoes, then use a tea towel to wrap around the bottom and gently squeeze the potato open with your hands. Add butter and salt to the centre, then use a fork to mix into the potato. Top with tuna mayo, then crumble over feta and serve up!

Video

Notes

a) Baked Potatoes - If you're after more tips and tricks on making the perfect baked potatoes then check out my Best Baked Potatoes!

b) Serving Size - The tuna will stretch to either two very large potatoes (and 2 hungry people) or 3 medium sized potatoes. The salad will also serve 2-3.

c) Tuna Mayo - You can make this ahead of time, but it does turn watery the longer it rests. Tightly cover in the fridge for 2-3days, just add a dollop of mayo and stir before serving.

d) Side Salad - You can really customize this as you fancy, it's just a quick bonus recipe I thought I'd throw in. Corn works nicely added, you can sub the lemon juice for other vinegar like red wine, apple cider or balsamic. I love using dill because it goes so well with the cucumber, but also with the tuna, but feel free to sub your favourite fresh herb (parsley, basil or coriander/cilantro works well). I tend to make this fresh (or around 1 hour in advance) because the longer you leave it the more watery it becomes and the more the avocado will soften and brown.

e) Calories - based on two large potatoes (so two servings) without the side salad. Calories for 1 serving assuming 2 tsp olive oil for baking potatoes.

Nutrition