Creamy Tuna Spud with a Fresh Garden Salad
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 4)
4 medium potatoes
½ cup water
425g (15oz) can tuna in brine
1 tablespoon tuna brine
½ cup mayonnaise
1 stick celery – diced
Salt and pepper – to taste
Balsamic vinegar – to garnish
Salad:
½ cup pitted olives (optional)
½ cup cherry tomatoes – halved
½ lettuce – shredded
Method:
Place the potatoes into a microwave safe container with a loose-fitting lid.
Add the water.
Microwave potatoes on high for 8-10 minutes, or until cooked through. Set aside.
In a bowl, combine the tuna, tuna brine, mayonnaise, celery, salt, and pepper.
Set aside.
Cut a cross pattern through each potato and then open them up.
Add a generous helping of the tuna mixture to each potato.
Add the salad as a side dish.
Add cracked pepper and balsamic vinegar to taste.
Serve hot.
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