CREAMY TUNA STUFFED SPUDS (POTATOES)
Make and share this Creamy Tuna Stuffed Spuds (Potatoes) recipe from Food.com.
Provided by ImPat
Categories Lunch/Snacks
Time 1h20m
Yield 8 stuffed spuds, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180C (160C fan forced).
- Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.
- Heat carbonara sauce in a small saucepan until simmering.
- Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
- Make a cross in the cooked potatoes and carefully push open.
- Spoon in the tuna sauce and then sprinkle with cheese.
- Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
- If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.
Nutrition Facts : Calories 265.1, Fat 4.5, SaturatedFat 1.8, Cholesterol 24.7, Sodium 102.3, Carbohydrate 38.1, Fiber 4.8, Sugar 1.8, Protein 18.1
TUNA STUFFED CHILES
Provided by Marcela Valladolid
Categories appetizer
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes. Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles. With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half. With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the chile intact. Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
- To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper and set aside.
- To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes. Drain and set aside to cool.
- Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes. Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below). Add the carrots, oregano and bay leaves. Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes. Let cool slightly.
- To stuff the peppers: Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snuggly. Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature. Cover and chill for 2 hours or overnight. Serve cold.
TUNA SWEET POTATO JACKETS
If your standby supper is baked potatoes with tuna, switch to sweet potatoes and a fresh, spicy topping. It's budget-friendly and low fat too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Scrub the sweet potatoes and prick all over with a fork. Place on a microwaveable plate and cook on High for 18-20 mins, or until tender. Split in half and place each one, cut-side up, on a serving plate.
- Flake the drained tuna with a fork and divide between the sweet potatoes. Top with the red onion and chilli, then squeeze over the lime juice. Top with a dollop of yogurt and scatter over the coriander, to serve.
Nutrition Facts : Calories 238 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.32 milligram of sodium
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