Tuna lovers will find this to be a real treat. My husband and I enjoy it as a nice change from the ordinary baked potato. Add a salad for a simple lunch or dinner. —Rosella Peters, Gull Lake, Saskatchewan
Tuna Potato Supper
Tuna Potato Supper
Prep Time
10 min
Cook Time
15 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
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. 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 until cheese is melted, 5-6 minutes.
Nutrition Facts
1 potato: 598 calories, 25g fat (6g saturated fat), 38mg cholesterol, 866mg sodium, 63g carbohydrate (0 sugars, 6g fiber), 30g protein.
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