Tested till perfect Tuna Salad Potatoes

Tuna Salad Potatoes

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 338 pro 22g total fat 8g sat. fat 2g
carb 46g fibre 4g chol 28mg sodium 776mg

% RDI:

calcium 7 iron 27 vit A 12 vit C 107
folate 14
All rights reserved. TVA Group Inc. 2015