This Sundried Tomato Tuna Jacket Potato is a comforting, protein-packed meal that feels indulgent but is incredibly simple to throw together! It’s just to become our new go-to dinner. Crispy on the outside, fluffy on the inside, and topped with a rich, tangy tuna filling bursting with the deep flavour of sundried tomatoes. It’s the perfect balance of wholesome and satisfying. Whether you need a quick lunch, an easy weeknight dinner, or something cosy on a chilly evening, this recipe delivers every time with minimal effort and maximum flavour.
How do you eat tinned tuna? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Saucepan
- Colander
- Blender
- Teaspoon
- Tin opener
- Mixing bowl
Ingredients
- Tuna
- Eggs x 2 large
- Water x 80mls
- Olive oil x 60mls (or an oil of your choice)
- Apple cider vinegar or lemon juice x 2 tsps
- Salt and pepper to taste
- Sundried tomatoes x 8 – 10 plus extra for decoration
- Sweet potatoes or potato x 4
Method
- Preheat the oven to 200°C or gas mark 6.
- Pierce the potatoes with the sharp knife.
- Place the potatoes into a baking tray.
- When the oven has preheated put the baking tray in and bake for 30 minutes.
- Oil the baking tray if necessary.
- Meanwhile put a small saucepan of water onto a high heat on the hob.
- Bring it to the boil.
- Once the water is boiling add in the eggs.
- Cook the eggs until hard boiled for 8 – 9 minutes.
- Once the eggs are cooked remove from the hob.
- Pour the hot water through a colander and add cold water to the eggs in the pan.
- Leave to cool in the cold water for 1 minute.
- Drain the cold water and crack the eggs.
- Leave to cool completely for about 10 minutes.
- Once the eggs have cooled remove the shell.
- Next pour 80mls of water into the blender cup.
- Add in the eggs, olive oil, apple cider vinegar or lemon juice, sundried tomato and salt and pepper to taste.
- Blend these ingredients together until smooth.
- Open the tinned tuna and drain the oil/water.
- Place the tuna into a mixing bowl.
- Add in the sundried tomato mayonnaise.
- Chop extra and add these into the mixture.
- Mix these ingredients together.
- Cut the jacket potatoes in half and spoon in the masala mayo chicken into each jacket.
- Finally serve with side of your choice and enjoy.
Give it a try and let it earn a regular spot in your meal rotation. If you don’t like sweet potato you can have a baked potato instead. The sundried tomato tuna can be made the night before and stored in the fridge overnight. It taste great in sandwiches or wraps too. You will love how something so simple can taste so good.
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