Tuna Potato Sup­per

Tuna lovers will find this a real treat. My hus­band and I en­joy it as a nice change from the or­di­nary baked potato. Along with a salad, it makes a de­li­cious and sim­ple lunch or din­ner.

Simple & Delicious - - 30 IN 30 - —Rosella Peters, Gull Lake, SK

Takes: 25 min. • Makes: 2 serv­ings

2 large bak­ing pota­toes

1 can (6 oz.) light wa­ter-packed

tuna, drained and flaked 1 cel­ery rib with leaves,

finely chopped

1 green onion, chopped

1/3 cup creamy cu­cum­ber salad dress­ing 1/8 tsp. each salt and pep­per 1/4 cup shred­ded Col­byMon­terey Jack cheese

1. Scrub and pierce pota­toes; place on a mi­crowave-safe plate. Mi­crowave, un­cov­ered, on high un­til ten­der, turn­ing once, 7-9 min­utes. Cool slightly. Cut a thin slice off the top of each potato and dis­card. Scoop out the pulp, leav­ing a thin shell.

2. In a bowl, mash the pulp. Stir in the tuna, cel­ery, onion, salad dress­ing, salt and pep­per. Spoon into potato shells. Sprin­kle with cheese. Place on a bak­ing sheet. Broil 4-6 in. from the heat un­til cheese is melted, 5-6 min­utes.

1 POTATO 598 cal., 25g fat (6g sat. fat), 38mg chol., 866mg sod., 63g carb. (0 sug­ars, 6g fiber), 30g pro.

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