Tuna & Sweetcorn Jacket Potato

The jacket potato is a British lunch staple and it absolutely works on a cut if you get the filling right. This lighter tuna mayo swaps most of the mayonnaise for Greek yoghurt — you won't taste the difference.

Ingredients

• 1 medium baking potato (approx 200g)
• 1 tin tuna in spring water (145g drained)
• 50g tinned sweetcorn, drained
• 1 tbsp light mayonnaise
• 30g fat-free Greek yoghurt
• 1 spring onion, sliced
• Squeeze of lemon juice
• Salt, black pepper
• Side salad (mixed leaves, cucumber)

Method

1. Prick the potato with a fork and microwave on high for 8-10 minutes (or bake at 200°C for 50-60 minutes if you prefer crispy skin).
2. Drain the tuna and flake into a bowl.
3. Add the sweetcorn, light mayo, Greek yoghurt, spring onion, and lemon juice. Mix well and season.
4. Cut the potato open and fluff the inside with a fork.
5. Pile the tuna mixture on top and serve with a side salad.

Nutrition Notes

38g protein from a full tin of tuna plus the Greek yoghurt. The potato provides sustained energy from complex carbs. At 450 calories this is a filling, satisfying lunch that doesn't feel like diet food.