Tuna & Red Leicester Jackets

Cook’s tip: The tuna mixture is delicious served as a sandwich filling, or on toast, crackers or crispbread.

Ingredients:

1 x 145g can Princes Tuna Chunks in Spring Water, drained

2 large baking potatoes, scrubbed

50g Red Leicester cheese, grated

2 tbsp low fat Greek-style yogurt

3 spring onions, trimmed and finely chopped

3cm piece of cucumber, finely chopped

Cherry tomatoes and mixed leaf salad, to serve

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Prick the potatoes, then bake them for approximately 1 hour, or until tender.
Tip the can of tuna into a bowl and add the cheese, yogurt, spring onions and cucumber. Mix together thoroughly.
Split the baked potatoes and place on serving plates. Fill with the tuna mixture and serve with cherry tomatoes and a mixed leaf salad.

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