Tuna and Sweetcorn Baked Potato, Topped with a Fresh Tomato Salsa
Servings 3
Difficulty Beginner
Total Time 1 hour 30 minutes COOK MODE
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INGREDIENTS
- 6 Small to medium potatoes
- Salt for seasoning
- 15 g butter
- 15 g flour
- 1 Cup Milk
- 2 tsp Hinds Spices Mixed Herbs
- 1 tsp Hinds Spices Cayenne Pepper
- For seasoning Hinds Spices Pure White Pepper
- 1 can Tuna, drained
- 1 x 410g can Rhodes Quality Whole Kernel Corn in Brine, drained
- 100 g grated cheddar cheese
- 2 Tomatoes diced
- 2 Spring onions, thinly sliced
- 1 Tbsp Picked coriander leaves
- 1 Tbsp Olive oil
- 1 tsp Hinds Spices Crushed Chillies
METHOD
- Preheat the oven to 180°C
- Wash and season the potatoes with salt and place onto a baking tray. Bake for 45 – 60 minutes, until cooked through.
- Melt the butter in a small sized saucepan, over a low heat. Stir in the flour and fry for 2 minutes. Slowly add the milk, whisking the mixture continuously until all the milk is added. Keep whisking until it comes to the boil. Add the Hinds Spices Mixed Herbs and Hinds Spices Cayenne Pepper and season with salt and Hinds Spices Pure White pepper. Stir in the tuna and Rhodes Quality Whole Kernel Corn and mix well.
- Cut a criss-cross into the top of each potato and fill with the tuna mixture. Top with cheese and bake for 15 minutes.
- In a small bowl, mix together the diced tomato, spring onion, coriander and olive oil.
- Top the baked tomatoes with tomato salsa and a sprinkling of Hinds Spices Crushed Chillies and serve.
