Oven‑baked Potato with Tuna Salad

Name: Oven‑baked Potato with Tuna Salad
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 4 large waxy potatoes (≈250 g each); 300 g canned tuna in its own juice; 2 Spring Onions; 100 g pickled red bell pepper cubes (in oil); 5 tbsp crème fraîche; 3 tbsp mayonnaise; Salt; ground black pepper; 1 splash Lemon juice

Prep: 10min

| Servings: 4 | Cook: 30min

Oven‑baked potato with tuna salad is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!

Ingredients

4 large waxy potatoes (≈250 g each)
300 g canned tuna in its own juice
2 Spring Onions
100 g pickled red bell pepper cubes (in oil)
5 tbsp crème fraîche
3 tbsp mayonnaise
Salt
ground black pepper
1 splash Lemon juice

Instructions

1.
Preheat the oven to 250 °C with upper and lower heat. Wash the potatoes, wrap them in foil, and bake for 25‑30 minutes. In the meantime, drain the tuna well and flake it with a fork.
2.
Clean, wash, dry, and slice the spring onions into rings. Drain the pepper and dice it small. Mix the tuna with the spring onions, pepper, crème fraîche, and mayonnaise; season with salt, pepper, and lemon juice.
3.
Remove the cooked potatoes from the oven, unwrap them, place on pre‑heated plates, cut a slit in the middle, and fill with the tuna salad before serving.