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Ingredients

Tuna Chunks in Spring Water

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)

Baked Potatoes with Asian Tuna Slaw

Name: Baked Potatoes with Asian Tuna Slaw
Prep time: 10 min
Cook time: 60 min
Yield: 2
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)

2 servings

10 minutes prep

60 minutes cooking

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

Where can I buy Princes Tuna Chunks in Spring Water?

Princes Tuna Chunks are available in Tesco and Sainsbury's and selected independents

Nutritional information for this recipe

	Calories	Sugars	Fat	Saturated Fat	Salt
per 100g	103kcal	4g	1.9g	0.3g	0.1g
RI%	5%	4%	3%	2%	2%

Method

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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