4 baking potatoes
Olive oil, to rub and drizzle
2 x 150g cans tuna in olive oil, drained
6 tbsp fat free Greek yogurt
3 tbsp reduced fat mayonnaise
10 cornichons and 8 onions, drained and finely chopped (from a jar of pickled cornichon and onions)
2 tsp Dijon mustard
1 lemon, finely grated zest and squeeze of juice
25g pack basil, leaves only, finely chopped
20g pack dill, leaves only, finely chopped
15g butter
110g pack wild rocket salad
½ x 330g pack fresh beetroot, cubed 


1. Preheat the oven to 200ºC, gas mark 6. Wash and dry the potatoes, then rub with oil and a little sea salt. Put on a baking tray and roast for about 1 hour 15 minutes-1 hour 30 minutes until the skin is golden and crisp and they give when lightly squeezed.

2. Meanwhile, put the tuna in a bowl and mix with the yogurt, mayonnaise, cornichons and onions, mustard, lemon zest and juice, basil and most of the dill. Season.

3. Split the potatoes and spread each one with a little butter, then fill generously with the tuna mixture. Serve with the salad leaves and beetroot, drizzled with a little olive oil, seasoning, and a scattering of the remaining dill.

Cook’s tipTo speed up cooking the potatoes, prick all over with a fork, then microwave on high for 10 minutes. Pop onto an oven tray, rub with a little oil and sprinkle with a little salt before baking at 220ºC, gas mark 7, for about 30 minutes until the skins have turned golden. 


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