Tuna, Sweetcorn & Red Onion Crunch on a Baked Jacket Potato with Micro Salad Spicy Mix
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TUNA, SWEETCORN & RED ONION CRUNCH ON A BAKED JACKET POTATO
NUTRITIONAL INFO. BREAKDOWN:
Nutrition Info. (Kcal total, Macronutrient breakdown, Micronutrient content)
- Calories: 553
- Total Fat: 16.8g of which Saturates: 2.6g
- Carbohydrate: 60.0g of which Sugars: 8.0g
- Fibre: 5.3g
- Protein: 41.6g
- Salt: 1.1g
Ingredients
- Handful (approx. 15g) - Micro Salad Spicy Mix
- 1 Tin - Tuna
- 200g - Jacket Potato
- 1 Tbsp. - Sweetcorn
- ½ - Red onion (small)
- 1 Tbsp. - Olive Oil (or alternative)
- 1-3 Twists (preference) - Black pepper (optional)
- 1-2 Twists - Sea Salt
Method
- Scrub the potatoes, then pat dry with kitchen paper. Transfer to a plate, drizzle over the oil and rub it into the skins using your hands so the potatoes are well-coated. Season with salt and black pepper.
- Arrange the potatoes in a single layer in an air fryer basket. Set the air fryer to 200°C and cook for 40-50 minutes, or until a sharp knife goes through the potatoes easily.
- Check the potatoes after 20 minutes, and if they seem to be browning too quickly on one side, turn them over using tongs, then check again after another 20 minutes to ensure they're cooked all the way through.
- Empty and drain your tuna tin and place it into a bowl. Finely chop half of a small red onion and then add to the tuna, alongside a tablespoon of sweetcorn. Mix the ingredients and leave to one side.
- When ready, the skin should be crisp and the inside tender and fluffy. Cut a cross on top of the potato, and then add the tuna mix on top and finish with your microsalad spicy mix on top.
- Serve up and enjoy!
Allergens
- Fish.