Here I’ll show you how to make a simple Tuna Baked Potato in the most delicious way possible!
A tuna jacket potato is a classic, at least here in the UK anyway. I’ve been eating these beauties since lunchtime at school! Yes, depressingly school was a long time ago 🥺. Anywho, if you love a good tuna spud I’ve got some awesome tips and tricks to making it ultra delicious. Follow me…
Step away from the microwave 🤪 No really, c’mon. We both know the difference between a microwaved and baked potato is huge! You can’t beat that crispy, salty skin with that light fluffy centre. And if you want both those things it’s gotta go in the oven.
Jacket Potato vs Baked Potato
Just a quick note, because I’ll probably be using them interchangeably throughout this post, they’re both the same thing. We call baked potatoes ‘jacket’ potatoes here in the UK!
What are the best potatoes for baking?
You want a big floury baking potatoes like Russets (US) or Maris Pipers (UK). The high starch content and thick skin gives you a nice fluffy centre and crispy skin.
To bake the potatoes you’ll want to stab them (so the moisture can escape), salt them (to draw out the moisture and season the skin) and oil them (to help the skin crisp up).
Process shots: stab potatoes (photo 1), cover in salt and olive oil (photo 2), rub into the skin (photo 3), bake in the oven (photo 4).
Typically yes, you’d just mix together tuna and mayonnaise then plonk on a baked potato. BUT, me being me and this blog being this blog, you know we’re gonna crank it up a notch 😛
Tuna Mayonnaise Ingredients
- Tuna – Canned tuna chunks in brine or oil works well here. I find flaked tuna sometimes turns mushy.
- Mayo – Full fat mayonnaise of course.
- Dijon Mustard – Adds a very gentle kick of heat and flavours the tuna beautifully.
- Chives – These add a nice burst of flavour. Some recipes use spring or red onion, but I prefer the more subtle flavour of chives.
- Lemon Juice – Lemon and fish is a glorious combo, and tuna is no exception.
- Chilli Flakes – Tuna takes on spice really nicely, so just a pinch of chilli flakes will do the job.
- Salt & Pepper – Go easy with the salt if the tuna was in brine, but a good amount of black pepper is encouraged!
- Feta – This is to crumble over at the end.
Can I make the tuna mayo ahead of time?
You can, just tightly store in the fridge until needed. You will find it becomes watery as it rests, but just give it a stir before serving (and a dollop of mayo if needed).
Process shots: gather ingredients (photo 1), add to mixing bowl (photo 2), stir to combine (photo 3).
Baked Potato Side Salad
This is totally optional, but sometimes I’ll serve a side salad with these jacket potatoes. It’s incredibly simple and compliments the tuna mayo nicely. Feel free to switch up and sub as you fancy!
Can I make the salad ahead of time?
I tend to make this no longer than a couple of hours ahead of time, just because it turns watery and the avocado browns. Not a deal breaker though as it’s not the main event! Just tightly cover in the fridge overnight if needed.
Process shots: gather ingredients (photo 1), add to a mixing bowl (photo 2), stir to combine (photo 3).
Tuna Mayo Jacket Potato
Alrighty, potato is baked and tuna is mixed, let’s stick the two darn things together shall we?!
Butter & Salt
Once you’ve sliced open the spud, ensure you add a dollop of butter and a good pinch of salt. There’s nothing worse than a yummy tuna mayonnaise on top of a bland as heck potato!!
Process shots: slice open potato (photo 1), add butter and salt (photo 2), use a fork to fluff up and mix in salt/butter (photo 3), top with tuna mayo (photo 4).
Serving a Tuna Baked Potato
I love topping with crumbled feta, because tuna and cheese is one of the most underrated combos ever! You can sub cheddar if that’s what you have.
Alrighty, let’s tuck into the full recipe for this tuna baked potato shall we?!
How to make Tuna Baked Potato (Full Recipe & Video)
The Best Tuna Baked Potato
- Baking Tray
- 2 Medium Sized Mixing Bowls & Spatula
- Sharp Knife & Chopping Board
Ingredients (check list):
- 2 large or 3 medium Baking Potatoes (see notes)
- 2-3 tbsp Butter
- drizzle of Olive Oil,
- Salt, as needed
- 2x 5oz/145g cans of Tuna Chunks, drained
- 1/3 cup / 80g Mayonnaise
- 2 tbsp finely diced Fresh Chives
- 2 tsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- 1/4 tsp EACH: Salt, Black Pepper, Chilli Flakes (or to taste)
- 1/2 cup / 60g crumbled Feta, to top (can sub grated Cheddar)
Side Salad (optional)
- 1/2 Cucumber, quartered & sliced
- 1 Avocado, diced
- 1 cup Cherry Tomatoes, quartered (can sub other tomatoes)
- 1/2 small Red Onion, finely sliced
- 1 tbsp finely diced Fresh Dill
- 1 tbsp EACH: Extra Virgin Olive Oil, Lemon Juice (or more to taste)
- Salt & Black Pepper, to taste
- Baked Potato: Place the potatoes on a baking tray and stab a few times all over. Coat in a drizzle of olive oil and a good pinch of salt. Bake uninterrupted for 80 mins at 350F/180C, or until fork tender, then crank up the heat to 430F/220C for 10mins or until ultra crispy.
- Tuna Mayo: In a medium sized mixing bowl combine drained tuna with mayo, dijon, lemon juice, chives, salt, pepper and chilli flakes. Cover in the fridge until needed and give it a quick stir before serving.
- Salad (optional): In a medium sized mixing bowl combine cucumber, tomato, avocado, red onion, dill, extra virgin olive oil, lemon juice and a good pinch of salt and pepper. Cover in the fridge until needed and give it a quick stir before serving.
- Tuna Baked Potato: Slice through the centre of the potatoes, then use a tea towel to wrap around the bottom and gently squeeze the potato open with your hands. Add butter and salt to the centre, then use a fork to mix into the potato. Top with tuna mayo, then crumble over feta and serve up!
Quick 1 min demo!
Your Private Notes:
If you loved this Tuna Jacket Potato Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!