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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


  • 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.


  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.


    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.


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

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