Recipe Information

• Servings: 4
• Total Time: 35 minutes
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Difficulty: Easy

Ingredients

• 4 large starchy potatoes (such as Bintje)
• 2 cans of natural tuna
• 1 tablespoon of fine capers
• Several anchovies (optional)
• 1 clove of garlic
• 2 tablespoons of mayonnaise
• 2 tablespoons of flat-leaf parsley
• Salt (be cautious adjusting after adding anchovies)
• Freshly ground black pepper

Instructions

1. Preheat your oven to 220°C (428°F).
2. Bake the potatoes for 25 minutes.
3. Drain the cans of tuna.
4. In a blender, combine 1 can of tuna, mayonnaise, capers, parsley, garlic, and anchovies (if using). Blend until smooth.
5. Once the potatoes are cooked, slice them in half and flake the remaining can of tuna over them.
6. Top with the tuna sauce, garnishing with extra capers and parsley.

Notes

This dish is versatile; feel free to customize the toppings according to your taste. You can add other herbs or spices to enhance the flavor.

Recipe Tips

If you want a creamier texture, feel free to add more mayonnaise. This recipe also works well with other canned fish like salmon or mackerel.

Nutritional Information

Per serving: Approximately 450 calories, 20g protein, 25g carbohydrates, 30g fats.

FAQ

1. Can I prepare these potatoes in advance?

Yes, you can pre-bake the potatoes and store them in the refrigerator. Assemble the tuna filling before serving.

2. What other ingredients can I add to the stuffing?

You can add diced vegetables like bell peppers or olives for an extra crunch and flavor.

3. Is this dish suitable for kids?

Absolutely! The mild flavor of the tuna and creamy sauce is usually a hit with children.

4. Can I use fresh tuna instead of canned?

Yes, fresh tuna can be grilled or seared and then flaked for a fresher option.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.