- Protein
- About 34 g of protein a portion
- Calories
- About 325 kcal a portion
- Makes
- Makes 1 portion
- Time
- 15 minutes
- Good for
- Quick
Ingredients
- 1 small baking potato, about 200 g
- 1 small tin of tuna in spring water (145 g), drained, about 100 g
- 2 tbsp 0% fat Greek-style yoghurt, about 40 g
- 2 tbsp tinned sweetcorn, drained, about 30 g
- 1 spring onion, finely sliced
- A squeeze of lemon juice
- Black pepper
Method
- Prick the potato all over with a fork. Microwave it on high for 5 minutes, turn it over, then microwave for 3 to 5 minutes more, until a knife slides easily into the middle. Leave it to stand for 2 minutes, as the inside is very hot.
- While it cooks, mix the tuna, yoghurt, sweetcorn, spring onion and lemon juice in a bowl, and season with black pepper.
- Cut the potato open, fluff up the inside with a fork and spoon the tuna on top.
About the figures
The protein and calorie figures are worked out from the UK food composition tables (McCance and Widdowson's, 2021) and typical supermarket labels, so they are a guide rather than an exact count. The brands you buy may differ a little.
The figures use strained Greek-style yoghurt with about 10 g of protein in 100 g. Some yoghurts sold as Greek style have about half that, so check the label.
If you have a food allergy, check the labels of what you buy. Recipes marked vegetarian contain no meat or fish; if you need them to be vegetarian, check the cheese says it is suitable.
Cook chicken until there is no pink meat left, eat leftovers within 2 days, and reheat them only once, until steaming hot all the way through.