Potatoes are underground tubers, according to the scientists, which means they store all the vitamins and minerals needed for growing new potato plants come the spring. That’s why, as well as being a source of carbohydrates, they are surprisingly rich in Vitamin C (19th century sailors ate potatoes to ward off scurvy) as well as a good source of Vitamin B, and minerals such as potassium, magnesium and iron. As well as being healthy, this is a terrific comfort meal.
- 1 baking potato, weighing about 250g, washed
- 1tsp sunflower (or light olive) oil
- Sea salt
- 160g can tuna chunks in brine, drained
- 1 spring onion, sliced (optional)
- 1-2tbsp mayonnaise
- A knob of butter
- Extra chopped spring onions to garnish, if wished
- Freshly ground black pepper, to serve
Preheat the oven to 200°C/400°F/180°C Fan/Gas Mark 6. Pop the potato in a roasting tin, prick several times with a fork, drizzle with a teaspoon of oil and turn so it’s coated all over.
Sprinkle with a little sea salt – this helps make the potato skin nice and crispy – and bake for 1 to 1¼ hours or until the potato is nice and tender.
Mix the tuna with the spring onion if using and enough mayonnaise to bind.
When the potato is ready, slice in half and mash the inside of the potato with a little butter.
Divide the tuna mix between the two potato halves, top with extra spring onions, if wished, and serve with a fresh salad and a sprinkling of black pepper.
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If you’re in a hurry, you can always microwave the potato.