Greek-Style Tinned Tuna Baked Potato Recipe

We’re all looking to come up with creative ways to use readily available foods, so this tinned tuna baked potato recipe is the ideal example. It uses just 7 ingredients, like all our recipes aimed at helping people get creative who are perhaps cooking for the first time.

Bursting with flavour and super simple to prepare, even the most in-experienced chef will quickly master it. With many people in self-isolation this is the perfect way to use up those pantry supplies.

You’ll soon realise just how good this tastes when you take that first wonderful mouthful.

Ingredients

• Tinned tuna
• Feta cheese
• Large potato
• Greek yoghurt
• Mint
• Beetroot
• Limes

You can bake the potatoes in the oven, but a quicker trick is to cook them in the microwave. Prick them with a fork and pop them in for a few minutes on a high temperature.

Start by mixing the mint leaves and feta cheese.

Squeeze in the lime juice, and be generous with it! It gives the dish a lovely zing to it.

Add in the tinned tuna and Greek yoghurt. Normal yoghurt will also work if you are struggling to find the Greek-style version.

Mix everything together carefully to ensure there is still some texture there and it doesn’t turn into a paste.

Chop up the beetroot into evenly sized pieces.

After 5 minutes, flip the baked potatoes in the microwave. Be careful though, as they are going to be seriously hot. All microwaves are different, so test them with a fork to see when they are getting soft and fully cooked.

Cut the potatoes open when cooked, and load the tuna filling up on top.

Top the dish off with the beetroot.

Add a little chopped mint for an added final flourish of colour.

Sit back and enjoy eating your handy work. The flavours are delicious; this tinned tuna baked potato recipe is one you will quickly be adding to your repertoire on an ongoing basis.

Affordable, tasty and super easy to make with just 7 ingredients.

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