Tuna filled jacket potatoes - U5
U5 = suitable for under-fives
5 large baking potatoes
400g canned tuna in spring water
4 tablespoons mayonnaise
1 teaspoon mild paprika
4 spring onions, chopped
¼ cucumber, diced
20 cherry tomatoes
400g Carrot sticks
Pre heat the oven to 200c, 400F or Gas 6.
Wash the potatoes and prick the skins with a fork, bake in the oven for 1-1 ½ hours.
Prepare the spring onion, cucumber and carrot sticks.
In a bowl, mix the tuna, mayonnaise and paprika until well combined.
Add the cucumber and spring onion to the tuna mixture.
When the potatoes are cooked, remove from the oven and cut in half.
Spoon out the potato flesh and combine with the tuna mixture.
Spoon the mixture back into the skins and serve half a filled jacket with 2 cherry tomatoes and 40g carrot sticks.
For vegetarian diets, omit tuna (if not eaten) and replace with hard boiled eggs (if eaten) or grated carrot and mashed butter beans.
For egg free diets, omit mayonnaise and use waistline salad cream or yoghurt.
Calories: 301 kcals
Protein: 88 g
Fat: 11 g
Carbohydrate: 29 g
Salt: 1.8 g
Iron: 1.6 mg
Calcium: 57 mg