Serve jacket potatoes with a spicy mayo that’s fragrant with ginger for a fresh take on the usual cheesy beans number. They’re perfect for a speedy supper
Prep:10 mins
Serves 4
4 large baking potatoes3 x 135g cans tuna chunks in brine, drained2 tbsp mayonnaise2 ½ tbsp natural yogurt4 spring onions, thinly sliced1 thumb-sized piece of ginger, peeled and finely grated1 lemon, juiced2 tsp sriracha or hot sauce3 pickled gherkins, finely chopped (optional)2 tbsp reduced-salt soy sauce320g spinach
STEP 1Prick the potatoes all over using a fork, then microwave on high for 10-15 mins, or until softened. Heat the oven to 200C/180C fan/gas 6, or turn on the air-fryer.STEP 2Tip the tuna into a bowl and mix with the mayo, yogurt, spring onions, ginger, half the lemon juice, the hot sauce and gherkins, if using.STEP 3When the potatoes are tender, score them lightly with a sharp knife, then pour over the soy sauce and toss quickly to coat. Bake in the oven for 15-20 mins or the air-fryer at 200C for 5 mins to crisp up the skins. Meanwhile, combine the dressing ingredients with the remaining lemon juice and drizzle this over the spinach. Split the potatoes in half, fill with the tuna mayo and serve with the spinach.
