Tuna Baked Potato
A filling classic, with a healthy fat-free twist. Instead of mayonnaise, we have used quark. The chives and mustard give a pleasant tang and whilst this recipe is high in carbs as well as protein, it is very low in fat, which makes it a great meal to fuel you through the day.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
5 | 60 | 1 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
505 | 51.7 | 65.6 | 2.1 |
Ingredients
1 large baking potato
1 tin of tuna
125g of quark
1 teaspoon of dijon mustard
1 tablespoon of finely chopped chives
1/4 red onion. finely sliced
Method
Prick the potato with a fork and roast in the oven at 200 degrees Celsius for 60 minutes.
In a bowl, break up the tin of tuna and mix in the quark, onion, chives and mustard.
Once the potato is cooked, cut it in half and serve with the tuna mix.
Freezing and storage
This recipe does not freeze well, however, you can refrigerate the baked potato and reheat it at a later date. You will need to make the tuna mix shortly before serving because the lack of fat content will dry the mixture out if left for a while.
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