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Tuna Potato Supper

 Tuna Potato Supper
"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."
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Tuna Potato Supper (continued)

Wine (continued)