Baked Potato with Tuna, Beans, and Spinach

Name: Baked Potato with Tuna, Beans, and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 pcs large potatoes for baking; 405 g canned tuna in brine or water, drained; 160 g canned white beans, rinsed and drained; 30 ml mayonnaise; 37.5 ml natural yogurt; 4 pcs green onions; 1 pcs fresh ginger; 1 pcs lemon; 10 ml sriracha or hot sauce; 3 pcs pickled cucumbers; 30 ml reduced-sodium soy sauce; 320 g spinach; 15 ml extra virgin olive oil; 30 ml apple cider vinegar; 1.25 ml wholegrain mustard

A nutritious and hearty baked potato stuffed with a protein-rich tuna and bean salad, served alongside a zesty spinach salad.

Total: 35 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 480
Protein: 31 g
Fat: 11 g
Carbs: 61 g

Ingredients

for 4 servings

large potatoes for baking4 pcs
canned tuna in brine or water, drained405 g
canned white beans, rinsed and drained160 g
mayonnaise30 ml
natural yogurt37.5 ml
green onions4 pcs
fresh ginger1 pcs
lemon1 pcs
sriracha or hot sauce10 ml
pickled cucumbers3 pcs
reduced-sodium soy sauce30 ml
spinach320 g
extra virgin olive oil15 ml
apple cider vinegar30 ml
wholegrain mustard1.25 ml

Method

5 steps

Pierce the potatoes with a fork and cook in the microwave for 10–15 minutes until soft.
Drizzle the potatoes with soy sauce and bake at 200°C for 15–20 minutes, or air-fry for 5 minutes.
Combine tuna, beans, mayonnaise, yogurt, chopped green onions, grated ginger, half of the lemon juice, hot sauce, and chopped pickles.
Whisk olive oil, vinegar, mustard, and the remaining lemon juice to dress the spinach.
Slice the potatoes open, fill with the tuna-bean mixture, and serve with the spinach salad.