Ingredients:

  • 4 medium russet potatoes (about 200g each)
  • 1 tbsp unsalted butter (14g)
  • 1 can tuna fish, drained (about 5 oz / 140g)
  • 2 tbsp mayonnaise (30g)
  • 1 can sweet corn, drained (about 15 oz / 425g)
  • 1 tsp granulated sugar (4g)

Instructions:

  1. Preheat the oven to 350°F (175°C) for baking. Pierce the potatoes with a fork and bake in the oven for 1 hour, or microwave on high for 8 minutes until tender.
  2. In a small bowl, combine the drained tuna and mayonnaise. Mix well to combine.
  3. In a small saucepan, add the sweet corn and bring to a boil over medium heat. Stir in the sugar and mix until well combined and heated through.
  4. Once the potatoes are cooked, cut them in half lengthwise. Add butter to the insides of the potato halves. Spoon the tuna mixture over the buttered potatoes. Top with the sweet corn mixture.
  5. Enjoy!