Preparation time 10 minutes, plus cooling
Cooking time 1 hour 5 minutes
4 large baking potatoes
2 x 160 g (5½ oz) cans tuna in spring water, drained
2 tablespoons drained and chopped green jalapeño peppers in brine
2 spring onions, finely chopped
4 firm, ripe tomatoes, deseeded and chopped
2 tablespoons chopped chives
3 tablespoons low-fat soured cream
100 g (3½ oz) reduced-fat extra mature Cheddar cheese, grated salt and pepper
Prick the potatoes all over with the tip of a sharp knife and place directly in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour or until crisp on the outside and the inside is tender. Leave until cool enough to handle.
Cut the potatoes in half and scoop the cooked flesh into a bowl. Place the empty potato skins, cut side up, on a baking sheet. Mix the tuna, jalapeño peppers, spring onions, tomatoes and chives into the potato in the bowl. Gently fold in the soured cream, then season with salt and pepper to taste.
Spoon the filling into the potato skins, sprinkle with the Cheddar and cook under a preheated medium ot grill for 4–5 minutes or until hot and melted. Serve immediately with a frisée salad.
For spicy tuna wraps, spoon 4 tablespoons chunky spicy tomato salsa on to 4 large, wholemeal flour tortillas. Scatter with the tuna, jalapeño peppers and spring onions. Omit the tomatoes, chives and Cheddar and top with ½ shredded iceberg lettuce. Roll up the wraps tightly and cut in half diagonally. Serve with a little low-fat soured cream, if liked. Read also: SMOKED MACKEREL CROSTINI