Food & Wine
Tuna, corn and capsicum jacket potatoes
A simple winter warmer that’s sure to fill you up, our tuna, corn and capsicum jacket potatoes are just too tantalisingly tasty for words.
Serves: 4
Ingredients:
- 4 large potatoes
- 425 can tuna in springwater, drained and flaked
- 310g corn kernels, drained
- 1 red capsicum, diced
- 2 spring onion, chopped
- ¼ cup mayonnaise
- Salt and pepper to season
Method:
1. Preheat oven to 180°C.
2. Scrub potatoes and prick with fork six times. Wrap in foil and bake for one hour or until tender. Remove from oven and leave to rest in foil.
3. Mix tuna, corn, capsicum and mayonnaise in a bowl. Season with salt and pepper.
4. Remove foil from potatoes and cut a cross across top of each potato.
5. Top with tuna mixture. Garnish with spring onions.
Related links:
Crab cakes with dill mayonnaise