TUNA BAKED POTATO WITH COLESLAW
- Tuna baked potato:
- 1 large potato per person
- 3 to 4 cans of tuna in brine, drained (depending on the size of your family)
- 1 small or medium red onion, chopped
- mayonnaise
- salt and pepper
- grated Cheddar cheese (A stronger Cheddar gives a better flavour)
Preheat your oven to 200 ºC. Wash the potatoes with the skin on and cut a cross ‘X’ in the top of the potato, just through the skin to allow steam to escape. Place the potatoes directly onto the rack in the middle of the oven. Bake the potatoes until soft in the middle. It takes about an hour in a fan oven, but longer in a normal oven.
In the meantime drain the tuna well and place in a bowl with the chopped red onion, salt and pepper to taste and enough mayonnaise so everything is well combined.
Take the potatoes out of the oven.
Make a cut in each potato and place them into an oven dish. Fill each potato with the tuna mixture and top with plenty of grated cheese.
Return to the oven and bake for another 20 minutes until the cheese is golden brown.
- Coleslaw:
- ½ a small red Cabbage, finely sliced
- 4 medium carrots, peeled and grated (drain the carrots well by squeezing the juice out using a clean tea towel as this prevents your coleslaw from getting watery later on)
- mayonnaise
- salt and pepper
- 1 to 2 tablespoons of condensed milk
Mix the cabbage, carrots, salt, pepper and mayonnaise to taste.
The amount of cabbage and carrots depends on the size of your family.
I used the quantity as above which can easily serve 4 people. I add the condensed milk to give a little sweetness, but you could add honey instead or you could leave it out depending on your taste.
Recipe and photo: Belinda Ross
