Jazz up your jacket potato with this tuna, lime and coriander recipe. Not only does it include tips on getting a really crispy and delicious skin but the tangy tuna and lime combination is irresistable.
- 4 medium size potatoes (175g-225g/6-8oz each)
- 2 x tins tuna in springwater
- 1 lime
- 1 handful fresh coriander, leaves picked, stalks chopped
- 1 red pepper
Scrub the potatoes, then dry and prick each one several times with a sharp knife.
Microwave Method: Cook one potato (225g/8oz) for 6 mins on full power (800W), turn half way through cooking. Allow to stand for 1 – 2 mins before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.
Oven Method: Rub a few drops of olive oil into the potato skin, place the potatoes in a pre-heated oven at 200°C/400°F/gas 6 on a baking tray with salt sprinkled around the potato. Bake for 1¼ hours or until soft.
When potato is ready, open the tins of tuna, in a bowl mix with lime juice and fresh coriander. Serve the mix on top of the jacket. Season with freshly ground black pepper.
If cooking an ovenful of potatoes, increase the temperature to 220°C/425°F/gas 7. Use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter. The oil + salt make the skin extra crispy.