The Best Tuna Baked Potato

If you’re tired of instant noodles and microwave meals that taste like cardboard, you’ve stumbled upon the holy grail of university cuisine: the Tuna Baked Potato! This dish not only satisfies your taste buds but also gives you the energy to power through those late-night study sessions (or Netflix binges—no judgment here).

INGREDIENTS:

Baked Potatoes

• 2 large or 3 medium Baking Potatoes (see notes)

• 2-3 tbsp Butter

• drizzle of Olive Oil,

• Salt, as needed

Tuna Mayo

• 145g cans of Tuna Chunks, drained

• 1/3 cup / 80g Mayonnaise

• 2 tbsp finely diced Fresh Chives

• 2 tsp Fresh Lemon Juice

• 1 tsp Dijon Mustard

• 1/4 tsp EACH: Salt, Black Pepper, Chilli Flakes (or to taste)

• 1/2 cup / 60g crumbled Feta, to top (can sub grated Cheddar)

Side Salad (optional)

• 1/2 Cucumber, quartered & sliced

• 1 Avocado, diced

• 1 cup Cherry Tomatoes, quartered (can sub other tomatoes)

• 1/2 small Red Onion, finely sliced

• 1 tbsp finely diced Fresh Dill

• 1 tbsp EACH: Extra Virgin Olive Oil, Lemon Juice (or more to taste)

• Salt & Black Pepper, to taste

INSTUCTIONS: 

Potato

1. Wash and scrub the potato well, then dry it.

2. Prick it all over with a fork about 6–8 times.

3. Place it on a microwave-safe plate.

4. Microwave on HIGH for 5 minutes.

5. Turn the potato over and microwave for another 3–5 minutes.

6. Check it by inserting a knife into the centre. It should slide in easily. If it's still firm, cook in 1-minute bursts until soft.

7. Leave it to rest for 2 minutes before cutting it open.

PS: For a large potato around 300–350 g, I'd usually expect about 9–11 minutes total, depending on your microwave.

Tuna Mayo:

1. In a medium sized mixing bowl combine drained tuna with mayo, dijon, lemon juice, chives, salt, pepper and chilli flakes. Cover in the fridge until needed and give it a quick stir before serving.

Salad

1. Salad (optional): In a medium sized mixing bowl combine cucumber, tomato, avocado, red onion, dill, extra virgin olive oil, lemon juice and a good pinch of salt and pepper. Cover in the fridge until needed and give it a quick stir before serving.

Assemble:

Tuna Baked Potato: Slice through the centre of the cooked potatoes, then use a tea towel to wrap around the bottom and gently squeeze the potato open with your hands. Add butter and salt to the centre, then use a fork to mix into the potato. Top with tuna mayo, then crumble over feta or cheese and serve up!

Why This is Perfect for Uni Students: 
1. Let’s be real: as a uni student, you’re probably living off a diet of caffeine and whatever you can find in the back of the fridge. This Tuna Baked Potato is not only easy to make but also a budget-friendly meal that won’t make your wallet cry. Plus, it’s packed with nutrients, so you can pretend you’re eating healthy while still enjoying the comforting embrace of a baked potato. Win-win!

Thea's tips:
This recipe is designed for:
1. 2 large potatoes (the bigger, the better—just like your student loans) or 3 medium potatoes (for those days when you want to feel less guilty about your carb intake)
2. The tuna and salad mix will yield: 2 large servings (perfect for you and your roommate, or for that one friend who always “forgets” their wallet), or 3 smaller servings (because sharing is caring, especially when it comes to food)