Jacket Potato with Tuna, Sweetcorn and Yogurt
Makes 1 serving

INGREDIENTS
300 g Potato (Raw, peeled weight.)
120 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
60 g Sweetcorn, tinned and drained (Drained weight.)
60 g Greek yogurt, 0% fat
20 g Spring onion
A squeeze Lemon juice
Plenty Black pepper

METHOD
1. Prick the potato, rub it with salt and bake at 200°C for an hour, until the skin is crisp and a knife meets no resistance.
2. Mix the tuna, sweetcorn, sliced spring onion, yogurt and lemon with a lot of black pepper.
3. Split the potato, rough up the inside with a fork, season it and pile the tuna on top.

Contains milk and fish.

RECIPE NOTES
Sixty grams of yogurt in place of the same weight of mayonnaise is 34 kcal against 420. The lemon and pepper cover the difference.
An hour in the oven is the honest time for a 300 g potato. Ten minutes in the microwave and fifteen in the oven gets the skin most of the way there.

Full recipe: https://www.getfuel8.com/recipes/jacket-potato-tuna-sweetcorn-yogurt
