Tuna Salad Potatoes

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 4 large potatoes (about 2 lb/1 kg)
  • 2 cans solid white tuna drained
  • 1/2 cup diced roasted or fresh sweet red pepper
  • 1/4 cup sliced pitted black olive
  • 1/4 cup light mayonnaise
  • 1/4 cup light sour cream
  • 1 stalk celery diced
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

Prick each potato several times; microwave on high, turning halfway through, until tender, about 12 minutes.

Meanwhile, in bowl, combine tuna, red pepper, olives, mayonnaise, sour cream, celery, onion, parsley, lemon juice, salt and pepper; set aside.

Cut X in top of each potato; squeeze to open and separate. Mound tuna mixture onto potatoes.

Place potatoes on rimmed baking sheet; broil 6 inches (15 cm) from heat until heated through and edges are crisp and darkened, about 5 minutes.

Nutritional facts Per serving: about

  • Sodium 776 mg
  • Protein 22 g
  • Calories 338.0
  • Total fat 8 g
  • Cholesterol 28 mg
  • Saturated fat 2 g
  • Total carbohydrate 46 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 107.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tuna Salad Potatoes

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