Tuna and Sweetcorn Jacket Potato

A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 366 kcal, 35g protein, 52g carbs, 3g fat and 5g fibre per serving (approximate)
  • About 12 minutes, preparation and cooking
  • Estimated cost £1.44–£1.49 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 200g baking potato
  • 1 standard tin of tuna, drained
  • 60g sweetcorn
  • 30g low-fat Greek yogurt

Method

  1. Heat the oven to 200°C (180°C fan). Prick the baking potato with a fork, then bake until the skin is crisp and the middle is tender.
  2. Drain tuna. Mix with sweetcorn and low-fat Greek yogurt and season to taste.
  3. Split the baking potato, fluff the middle with a fork, spoon over the filling and serve hot.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Fish, Milk. This is not a label check and is not an allergen-free guarantee; always read the packaging.

Browse all 169 recipes

Used in these meal plans