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Tuna and bean jackets recipe

Jacket potato topped with a mixture of tuna, beans and red peppers

Prep time
20 mins

Cooking time
60 mins

Medium effort


  • 4 baking potatoes, scrubbed
  • 1 can of beans (cannellini, if possible)
  • 200g tuna in water, drained and flaked
  • 2 tsp tomato purée

Swappable or optional

  • 1 pepper, any colour, deseeded and chopped
  • 2 tomatoes, chopped
  • 4 spring onions, finely chopped
  • 2 tsp red or white wine vinegar (optional)
  • 1 pinch ground black pepper (optional)

Swap tip

Don't worry if you don't have all the ingredients – you can just stick to the jacket with tuna and beans for a simple dinner fave.

Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 1,175kJ / 281kcal
  • 20g protein
  • 49g carbohydrate, of which 5g sugars
  • 1.5g fat, of which 0.2g saturates
  • 8g fibre
  • 83mg sodium, equivalent to 0.2g salt


Preheat the oven to 200C/fan oven 180C/gas mark 6. Prick the potatoes, then bake towards the top of the oven for 1 hour, or until tender.


While the potatoes are cooking, mix together the cannellini beans, tuna, pepper, tomatoes, spring onions, vinegar and tomato purée. Season with black pepper.

For a vegetarian option, use 200g tofu instead of the tuna.


Split the baked potatoes open and fill them with the salsa mixture. Serve at once.

Remember to eat the skin of the potato, as it's high in fibre.