Recipes: Dinner jackets

Serves 2

Cook time 12 minutes

Sweet potatoes are so good for you – and they taste fantastic filled with tuna and a lively mango salsa.

Ingredients

• 2 x 120g cans Princes Drained Tuna Steak in Spring Water
• 2 sweet potatoes, scrubbed
• 1 small ripe mango, pitted, peeled and finely chopped
• ½ red or green chilli, deseeded and finely chopped
• ¼ cucumber, finely chopped
• ½ red onion, finely chopped
• 1tbsp finely chopped fresh parsley
• Salt and freshly ground black pepper
• Squeeze of lime or lemon juice

Method 

1. Tip the cans of tuna onto a plate and break into chunks. Set aside.
2. To microwave the sweet potatoes, allow 10-12 minutes on full power. Ensure sweet potatoes are piping hot throughout.
3. Meanwhile, mix together the mango, chilli, cucumber, red onion and parsley. Season.
4. Fill the sweet potatoes with the mango salsa and top with the tuna chunks. Add a squeeze of lime or lemon juice, then serve.

Serves 2

Cook time 8 minutes

Fast, easy and flavourful, these spicy tuna jackets hit the hunger spot when time is tight.

Ingredients

• 2 x 160g cans Princes Tuna Chunks in Spring Water
• ½ red or green chilli, finely chopped
• 6 cherry tomatoes, chopped
• 1tbsp finely chopped red onion
• 1tbsp finely chopped fresh coriander
• 150g low fat cottage cheese
• 2 large baking potatoes
• Watercress sprigs, to garnish

Method 

1. Drain the cans of tuna, then mix with the chilli, tomatoes, red onion, coriander and cottage cheese.
2. To cook the potatoes in the microwave, allow 10-12 minutes on full power. Ensure that the potatoes are tender throughout before eating.
3. Fill the baked potatoes with the tuna mixture. Garnish with watercress sprigs and serve.

Serves 2

Cook time 12 minutes

Princes Mexican Filler is a delicious mix of tuna with kidney beans in a spicy dressing and perfect on a jacket potato.

Ingredients

• 2 x 100g cans Princes Tuna Fillers - Mexican
• 2 large baking potatoes, scrubbed
• Mixed salad leaves, cucumber and cherry tomatoes, to serve

Method 

1. Prick the potatoes, then microwave on full power for 6-7 minutes. Turn over and microwave on full power for a further 6-7 minutes. Check that the potatoes are tender – if not, microwave for a further 1-2 minutes, or until done.
2. Split the cooked potatoes and place on serving plates. Spoon one can of Mexican Tuna Fillers into each potato.
3. Serve, garnished with the salad leaves, cucumber and tomatoes.

Cook’s tip 

• If cooking one potato at once, microwaving time will decrease by 4-5 minutes.
• To oven bake the potatoes, preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Prick the potatoes, then bake for approximately 1 hour, or until tender.

Serves 2

Cook time 1 hour

Try this fresh lime and chive tuna jacket with creamy mayo. Perfect for lunch in the garden

Ingredients

• 2 x 160g cans Princes Tuna Chunks in Spring Water, drained
• 2 large baking potatoes, scrubbed
• 2tbsp light mayonnaise
• Finely grated zest of 1 lime
• 2tbsp chopped fresh chives
• 1 Little Gem lettuce, shredded (or use Iceberg or Romaine)
• 8 cherry tomatoes, quartered

Method

1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Prick the potatoes, then bake for approximately 1 hour, or until tender
2. While the potatoes are baking, mix together the mayonnaise, lime zest and half the chives
3. Split the baked potatoes and place on serving plates. Fill each one with some shredded lettuce and a few pieces of tomato. Spoon the drained tuna chunks on top, and finish off with the mayonnaise
4. Serve, garnished with the remaining lettuce and tomatoes, and sprinkle with the rest of the chives

Cook Tip:

• If you want to save time, microwave the jacket potatoes. Prick the potatoes, then microwave on full power for 6-7 minutes. Turn over and microwave on full power for a further 6-7 minutes. Check that the potatoes are tender – if not, microwave for a further 1-2 minutes, or until done
• If only cooking one potato, decrease the microwave time by 4-5 minutes