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🍽️ Baked Potato with Tuna Salad

431 kcal · 30 min · 4 servings

Ingredients

• 4 large waxy potatoes (each approx. 250 g)
• 300 g tuna can (in its own juice)
• 2 spring onions
• 100 g pickled red bell peppers (in oil)
• 5 tbsp crème fraîche
• 3 tbsp mayonnaise
• salt
• pepper (from the mill)
• 1 dash lemon juice

Instructions

1. 1. Preheat the oven to 250 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly.
3. 3. Wrap each potato individually in aluminum foil.
4. 4. Place the foil-wrapped potatoes into the preheated oven.
5. 5. Bake them for 25 to 30 minutes.
6. 6. Take the can of tuna and let the fish drain well.
7. 7. Mash the drained tuna into small pieces using a fork.
8. 8. Clean the spring onions and wash them.
9. 9. Shake the spring onions dry.
10. 10. Slice the spring onions into thin rings.
11. 11. Take the peppers out of the jar and let them drain.
12. 12. Cut the peppers into small cubes.
13. 13. Mix the tuna with the spring onions and the peppers.
14. 14. Add the crème fraîche and the salad mayonnaise.
15. 15. Season the mixture with salt and pepper.
16. 16. Add a splash of lemon juice.
17. 17. Take the finished potatoes out of the oven.
18. 18. Remove the aluminum foil from the potatoes.
19. 19. Place the potatoes on pre-warmed plates.
20. 20. Cut an opening in the center of each potato.
21. 21. Fill the potatoes with the tuna salad.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 431
• Protein: 19 g · Fett/Fat: 31 g · Carbs: 19 g