Name: Jacket potatoes with lemon, tuna and herb filling
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Ingredients: 8 small sebago potatoes, scrubbed; 18.20 gm extra virgin olive oil; 2 tsp finely grated lemon rind; 31.50 gm lemon juice; 2 green onions, thinly sliced; 3 tsp drained baby capers; 62.50 ml finely chopped gherkins; 2 x 185g cans tuna in oil, drained, flaked; 40.00 ml roughly chopped fresh dill; 20.00 ml finely chopped fresh chives; 62.50 ml small fresh basil leaves

Jacket potatoes with lemon, tuna and herb filling

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Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
65 minutes

Indulge in zesty lemon herb tuna potatoes - a fiber-rich, flavorful dish with low saturated fat.

Ingredients:

8 small sebago potatoes, scrubbed
18.20 gm extra virgin olive oil
2 tsp finely grated lemon rind
31.50 gm lemon juice
2 green onions, thinly sliced
3 tsp drained baby capers
62.50 ml finely chopped gherkins
2 x 185g cans tuna in oil, drained, flaked
40.00 ml roughly chopped fresh dill
20.00 ml finely chopped fresh chives
62.50 ml small fresh basil leaves

Instructions:

Preheat your oven to 220C/200C fan-forced and grease a baking tray.
Dry the potatoes with paper towel and prick them all over with a fork. Arrange them on the edge of a microwave turntable and microwave on HIGH for 4 minutes or until slightly tender. Move the potatoes to a baking tray, drizzle with oil, and season generously with salt and pepper. Roast in the oven for 25 to 30 minutes until they are golden and fully tender. Let them rest for 5 to 10 minutes until they are cool to the touch.
In a medium bowl, mix together lemon rind, lemon juice, onion, capers, gherkin, tuna, dill, and half of the chives. Season with salt and pepper to taste.
With a small knife, score a cross on the top of each potato, then gently press the base to open. Plate the potatoes and generously spoon over the tuna mixture. Finish by garnishing with basil and the rest of the chives before serving.

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