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Tuna Potato Supper Recipe
Tuna Potato Supper Recipe photo by Taste of Home

Tuna Potato Supper Recipe

Publisher Photo
"Tuna lovers will find this a real treat," assures Rosella Peters of Gull Lake, Saskatchewan. "My husband and I enjoy it as a nice change from the ordinary baked potato. Along with a salad it makes a simple lunch or dinner."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 2 large baking potatoes
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 1 celery rib with leaves, finely chopped
  • 1 green onion, chopped
  • 1/3 cup creamy cucumber salad dressing
  • 1/8 teaspoon each salt and pepper
  • 1/4 cup shredded Colby-Monterey Jack cheese

Nutritional Facts

1 stuffed potato equals 598 calories, 25 g fat (6 g saturated fat), 38 mg cholesterol, 866 mg sodium, 63 g carbohydrate, 6 g fiber, 30 g protein.

Directions

  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until tender, turning once. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
  2. In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 5-6 minutes or until cheese is melted. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tuna Potato Supper in Cooking for 2 Spring 2005, p46

Nutritional Facts

1 stuffed potato equals 598 calories, 25 g fat (6 g saturated fat), 38 mg cholesterol, 866 mg sodium, 63 g carbohydrate, 6 g fiber, 30 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Tuna Potato Supper

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 5, 2012

"I made these with leftover filling from the Salmon Quesadillas (http://www.tasteofhome.com/recipes/Salmon-Quesadillas)......substituted sour cream and a little salsa, for the salad dressing.......Very tasty!"

MY REVIEW
Reviewed Mar. 19, 2010

"I loved this recipe, I think the next time I make it, I'm going to try adding corn to it, needs more color. But very delicious."

MY REVIEW
Reviewed Jan. 31, 2010

"I only had 2 cans of Tuna and a lot of potatoes *LOL* needed something for dinner for the 4 of us. This recipe fit the bill. Thank you so much. I did not have the Creamy Cucumber Salad Dressing but I did have Ranch.. OH WOW that was great. My kids loved it but the hubby well, he liked it but wasn't crazy about it. But that's fine.. The kids and I liked it very very much !! *LOL*"

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