Tuna nicoise jackets

Add a touch of luxury to your baked potato with Mike Robinson's Mediterranean-inspired tuna mix
By Mike Robinson
Tuna nicoise jackets
  • Rating:
  • Serves: 1
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 large baked potato, rubbed with water and salt before baking
  • 200 g tuna, in oil, drained
  • 100 g flageolet beans, drained and rinsed
  • 10 cherry tomatoes
  • 1 tsp capers
  • 4 olives, stoned
  • 1 eggs, hard boiled and chopped
  • 1 dashes of olive oil, to mix
  • 1 tbsp white wine vinegar
  • 0.5 lemons, juice only
  • 2 tbsp mayonnaise

To garnish:

  • 1 pinches basil
  • 1 pinches parsley


1. Halve the baked potato lengthways and carefully scoop out some of the potato from each half.

2. Gently break up the tuna and place in a bowl. Add in the flageolet beans, tomatoes, capers, olives and chopped egg, and mix gently.

3. Add the olive oil, wine vinegar and lemon juice. Pile a spoon full of mix into each potato half and top with mayonnaise. Sprinkle with the basil and parsley and serve.

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