Baked Potato with Crunchy Tuna Filling

• baking potatoes↗4
• vegetable oil↗
• butter↗4 ч. л. tsp
• tuna in brine2 × 150 г консерви g

  drained

• celery stalk↗1

  finely chopped

• red onion↗1 маленька

  finely chopped

• pepper↗½

  finely chopped

• mayonnaise↗100 г g
• Dijon mustard↗1 ч. л. tsp
• lemon↗1

  zest and a little juice

• grated cheddar or aged crumbly cheese
• cream salad (coleslaw)

  (for making your own, see recipe below)

• sliced green onion
• cucumber slices
• radish↗
• хрусткі листя салату в заправці

Step-by-step instructions

1. 1

   Pierce each potato several times with a sharp knife, brush with oil and sprinkle with salt. Preheat the oven (or air fryer) to 200 °C (180 °C with convection/gas mark 4) and bake for 1 hour 20 minutes, or 45 minutes in an air fryer. Reduce time by pre‑heating the potatoes in the microwave for 5 minutes. The exterior should become crispy and the interior fluffy.

2. 2

   While the potatoes cook, prepare the crunchy tuna filling. In a large bowl combine the drained tuna, finely chopped celery stalk, finely chopped red onion, finely chopped pepper, mayonnaise, Dijon mustard, lemon zest and juice. Season generously with black pepper and, if desired, add grated cheddar or another aged crumbly cheese.

3. 3

   Make a cross on the top of each baked potato, place 1 teaspoon of butter and let it melt. Serve the potatoes, spreading the tuna filling on the plate and accompanying with favorite garnishes – cucumber slices, radish, sliced green onion, and lettuce leaves in dressing.