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Tuna and bean jackets recipe

Just the thing for a light lunch or to get you going for the day ahead!

Prep: 20 mins
Cook: 60 mins
Serves 4

Nutritional information

Per serving:

  • 1,175kJ / 281kcal
  • 20g protein
  • 49g carbohydrate, of which 5g sugars
  • 1.5g fat, of which 0.2g saturates
  • 8g fibre
  • 0.2g salt
Jacket potato topped with a mixture of tuna, beans and red peppers

Ingredients

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

Method

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

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

    Information:

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

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

    Information:

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

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