Jacket potato with tuna, lime and coriander

SERVES 1

Fresh and zesty, this is going to become your new favourite tuna recipe.

YOU WILL NEED

1 medium-sized potato (approx 200g) 92g tin tuna in olive oil (we used Ortiz Yellowfin Tuna Fillet in Olive Oil) Juice of ½ lime

Small handful fresh coriander, leaves picked, stalks chopped

150g tin sweetcorn, drained

8 cherry tomatoes, diced

PREP TIME: 5 MINS COOK TIME: 1 HR 5 MINS SKILL LEVEL: EASY CALS: 415 FAT: 9G

HOW TO DO IT

1

Heat the oven to 220C/ Gas 7. Pierce the potato in several places with a sharp knife then rub in the olive oil and sprinkle with salt. Place on the metal shelf of your oven and cook for 20 mins. Reduce the heat to 180C/gas 4 and cook for a further 45 mins to 1 hr, or until a fork can be pushed through easily.

2

In a bowl, combine the remaining ingredients and then season with some black pepper. Slice the potato in half and top with the tuna mixture.

TIP ANY LEFTOVER FILLING IS DELICIOUS WITH TORTILLA CHIPS, MIXED THROUGH PASTA OR JUST IN A SIMPLE SANDWICH