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Tuna Potato Supper Recipe

Tuna Potato Supper Recipe

"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. YIELD: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

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.

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 Pairings

Light-Bodied White Wine

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