What’s the fuss about most simple and common dish in the world you might say, and writing a post about it, seriously, everyone can throw potato in the oven and mix some tuna with sweetcorn and mayo. Well, I must say you are not 100% right, because as we all know devil is in the detail and whereas normal and average tuna spud is not exactly a rocket science then to make outstanding one, you need to use couple of little tricks which make really big difference. It’s great idea for quick dinner, when we don’t have hours to spend in the kitchen, it will please even the fussiest eaters. It’s one of my favourite dishes, I even didn’t disliked it when I was having it 5 days in a row during my extended stay at postnatal ward.
So here goes my special recipe with a couple of adds on:
Ingredients:
baking potatoes
tuna
(number of potatoes and tuna depends on your needs)
1 red onion
1 tin of sweetcorn
mayo
Salad mix, cherry tomatoes, cucumber
Thoroughly wash potatoes, pierce few times with fork, rub a bit of olive oil and sprinkle with salt. Place them in the oven preheated to 170ºC (do not cover or wrap in foil) and bake for about 1.5 hour, leave it a bit longer if you want the skin to be well done and crispy. Drain the tuna and place it in a bowl, add sweetcorn, grate red onion on the side with smallest holes, mix it all with couple of spoons of mayo and season with salt and pepper. Place in a fridge and prepare salad.
Potato is soft and fluffy inside, olive oil and salt make skin aromatic and crispy. Finely grated red onion gives the filling a real kick and is practically undetectable and doesn’t scare kids away, which is a great bonus isn’t it?
So roll up your sleeves and get to work, hope you’ll enjoy it 🙂
What remains 