Tinned tuna, sun-dried tomatoes and capers with a zippy lemon dressing make a fresh-tasting jacket potato filling. Rocket brings a peppery flavour that’s delicious with tuna.
2 large, floury potatoes
1 tsp olive oil
220g/8oz tuna in olive oil, from a jar or tin (drained weight)
50g/1¾oz sun-dried tomatoes (in oil), drained and roughly chopped
2 tsp capers
½ lemon, juice only
40g/1½oz rocket leaves
flaky sea salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer).
Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like.
Cut the hot jacket potatoes in half and top with the tuna mixture.
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