Tuna Sweetcorn Baked Potatoes

Servings: 4 · Prep: 15 min · Cook: 75 min · Total: 75 min

Ingredients

• 4 each Russet potatoes
• 1 tablespoon Olive oil
• 3/4 teaspoon Fine salt
• 12 ounces Canned chunk light tuna packed in water
• 1 cup Frozen sweetcorn kernels
• 2 cups Water
• 1/3 cup Mayonnaise
• 1/2 cup Cheddar cheese
• 2 teaspoons Lemon juice
• 1/4 teaspoon Ground black pepper
• 1 each Cucumber

Equipment

Mixing Bowl; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Fork; Oven mitts; Fine-mesh strainer; Rimmed baking sheet; Mixing spoon; Large plate; Kitchen scale; produce brush; 2-quart saucepan; mixing bowl; measuring cups; measuring spoons; knife; cutting board; fork; oven mitts; fine-mesh strainer; rimmed baking sheet; mixing spoon; large plate; kitchen scale

Steps

1. Prepare the oven and produce. Wash your hands with soap and water for at least 20 seconds. Heat the oven to 425°F with a rack in the middle. Scrub the potatoes and cucumber under running water, trim away any damaged areas, and dry thoroughly.
   • 4 Each russet potato
   • 1 Each cucumber
2. Season and bake the potatoes. Pierce each potato several times with a fork. Rub the olive oil evenly over all four potatoes, then sprinkle them with the allocated 1/2 teaspoon salt. Place on the baking sheet and bake, uncovered, for 60–75 minutes, until the skins are crisp and a knife slides easily into the centers. Continue baking if the centers still feel firm.
   • 4 Each russet potato
   • 1 tablespoon olive oil
   • 1/2 teaspoon salt
3. Cook the sweetcorn. While the potatoes bake, bring the 2 cups water to a boil in the saucepan. Add the frozen sweetcorn, return to a simmer, and cook for 4–5 minutes, until tender and steaming hot. Follow any longer cooking time specified on the package.
   • 2 cups Water
   • 1 cup sweetcorn kernels
4. Drain and cool the sweetcorn. Drain the sweetcorn thoroughly in the strainer, shaking off excess water. Spread it on the plate and let cool for about 10 minutes. Blot away any remaining surface moisture with a clean paper towel so the filling stays creamy rather than watery.
5. Mix and chill the tuna filling. Drain the tuna thoroughly, pressing it gently in the strainer to remove excess packing water, then weigh out 12 ounces of drained tuna. In the mixing bowl, stir together the mayonnaise, lemon juice, remaining 1/4 teaspoon salt, and black pepper. Gently fold in the tuna, cooled sweetcorn, and cheddar, leaving some small tuna chunks. Cover and refrigerate until the potatoes are ready.
   • 12 ounces tuna — drained
   • 1/3 cup mayonnaise
   • 2 teaspoons lemon juice
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
   • 1/2 cup cheddar cheese — shredded

   Keep the tuna filling refrigerated at 40°F or below until assembly.

6. Slice and chill the cucumber. Cut the cucumber into thin slices. Cover and refrigerate until serving.
   • 1 Each cucumber
7. Split and fluff the potatoes. When the potatoes are tender, remove them from the oven and let stand for 3 minutes. Using oven mitts to handle them, cut a deep lengthwise slit in each potato without cutting through the base. Gently open the potatoes and fluff the flesh with a fork.

   Open the hot potatoes carefully and keep your face and hands away from escaping steam.

8. Fill and serve the potatoes. Divide the tuna filling evenly among all four potatoes, spooning it into the openings and mounding it on top. Serve immediately, dividing the cucumber slices evenly among the four portions.
   • 1 Each cucumber

   Refrigerate leftovers in shallow, covered containers within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep refrigerated at 40°F or below and use within 3–4 days.

https://plumtally.com/recipes/tuna-sweetcorn-baked-potatoes-r3yj0lp5w7ou