Tuna Salad Potatoes
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 338 |
| pro | 22 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 46 g |
| fibre | 4 g |
| chol | 28 mg |
| sodium | 776 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 27% |
| vit A | 12% |
| vit C | 107% |
| folate | 14% |
-
4 large baking potatoes (about 2 lb/1 kg)
2 cans (each 170 g ) solid white tuna, drained
1/2 cup (125 mL) diced roasted or fresh sweet red pepper
1/4 cup (50 mL) sliced pitted black olives
1/4 cup (50 mL) light mayonnaise
1/4 cup (50 mL) light sour cream
1 stalk celery, diced
1/4 cup (50 mL) diced red onion
2 tbsp (25 mL) chopped fresh parsley
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
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.
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.
Additional Information
- Variation
Tuna Salad Potato Melts: Follow recipe but broil for 2 minutes. Top each stuffed potato with 1 slice Cheddar cheese; broil until bubbly and golden, about 3 minutes.
Source
Canadian Living Magazine: October 2006
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