Tuna Salad Potatoes

By The Canadian Living Test Kitchen

Tested till perfect

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Tuna Salad Potatoes

This recipe makes 4 servings

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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
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 4 large 4largebaking potatopotatoes, (about 2 lb/1 kg)
  • 2 cans (each 170 g) 2cans (each 170 g)solid white tuna, drained
  • 1/2 cup 1/2cupdiced roasted or fresh sweet red peppersweet red peppers
  • 1/4 cup 1/4cupsliced pitted black oliveblack olives
  • 1/4 cup 1/4cuplight mayonnaise
  • 1/4 cup 1/4cuplight sour cream
  • 1 stalk 1stalkcelery, diced
  • 1/4 cup 1/4cupdiced red oniononions
  • 2 tbsp 2tbspchopped fresh parsley
  • 2 tbsp 2tbsplemon juice
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper

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.

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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