Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Tomato | 1 medium (123g) | 22 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 baking potatoes, scrubbed
- 1 can of beans (cannellini, if possible)
- 200g tuna in water, drained and flaked
- 2 teaspoons tomato purée
Directions
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.
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.
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.