Baked potato with corn and tuna
preparation time
60+ minutes
Ingredients
– 4 Big floury potatoes (Special Purpose – Grillers)
– tbsp Olive oil
– 4 Radishes
– 100g Butter lettuce
– 4 tbsp Mayonnaise
– 2 tbsp Dijon mustard
– 2 Cans tuna á 150 g
– 4 Spring onions
– 1 Can corn á 300 g
– 100g Grated cheese, mature
– 1 Red pepper
– 10g Fresh dill
– 1 tbsp Lemon juice
Preparation
Preheat the oven to 200 °C.** Rub the washed potato(es) with a little oil and salt. Prick them and wrap them in aluminum foil. Bake or grill them for about 1.5 hours. Test the doneness by poking the potato with a fork.
Wash the lettuce. Slice the radish and slice the onion. Drain the tuna. Halve the pepper, remove the seeds and chop finely. Chop the dill.
Mix the mayonnaise with the mustard and stir this through the tuna. Add the onion, corn, grated cheese, red pepper and most of the dill and mix together. Stir in the lemon juice.
Cut the potatoes at the top and push them open a little further. Divide the tuna salad over them and garnish with the lettuce, radish and remaining dill.
**Bake potatoes on the barbecue?
Bring the barbecue up to temperature. Wrap the potatoes in an extra layer of foil. Place them on the grill or between the coals. Roast them for about 1 hour, turning them a little every fifteen minutes.
potato in recipe
variation option(s) choice of potato
