Baked Potatoes with Asian Tuna Slaw

Cook’s tip: The tuna mixture is delicious served as a salad for a light lunch, with crusty bread.

Ingredients:

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

1 small carrot, sliced into fine strips

2 large baking potatoes, scrubbed

4 spring onions, finely sliced

4 radish, finely sliced

50g Savoy or hard white cabbage, finely shredded

2 tbsp sweet chilli sauce

1 tbsp sesame oil or olive oil

Few drops of vinegar, lemon juice or lime juice

Salt and pepper

1 tsp sesame seeds (optional)

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 carrot, spring onions, radish and shredded cabbage. Add the sweet chilli sauce, sesame oil or olive oil and a few drops of vinegar, lemon juice or lime juice. Season and mix together gently.
Split the baked potatoes and place on serving plates. Fill with the tuna mixture and serve at once, sprinkled with the sesame seeds (if using).

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