Tuna Jacket Potatoes with Jalapeños
We use to have some canned tuna in the pantry, because sometimes we can find a easy way to eat fish in different ways.
Tuna is an excellent source of lean protein, low in saturated fat and sodium. It is very good sources of vitamins B3 and B12 and selenium. Selenium acts as an anti-oxidant, scavenging free radicals that can damage cells and contribute to cardiovascular disease, cancer and cognitive decline.
The official recommendation is that we should eat two portions of fish a week, of which one portion should be oily. But canned tuna doesn’t count because it is cooked prior to canning, reducing the levels of long-chain omega-3 fatty acids.
- 2 baking potatoes.
- 320 g can tuna in spring water, drained, flaked.
- 198 g can sweet corn, drained, flaked.
- 3/4 cup low fat greek yoghurt.
- 1 tsp white wine vinegar.
- 2 tsp coconut blossom syrup or honey.
- salt (optional).
- ground black pepper (to taste).
- 2 spring onions, washed, chopped.
- Preheat the oven to 200ºC.
- Scrub and rinse potatoes. Pat dry. Brush some oil on each potato.
- Pierce each potato 6 times with a fork and wrap in foil. Bake for 60-90 mins or until tender when a skewer is inserted into centre. Transfer to a plate. Stand for 10 minutes.
- Meanwhile, combine tuna, corn, yogurt and vinegar in a bowl. Season with salt and pepper.
- Remove foil from potatoes. Return to plate. Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes.
- Place potatoes on plates. Top with tuna mixture. Sprinkle with spring onion and a dash of KANKUN® Jalapeño Sauce.