Sesame Baked Potatoes with Sushi-Tuna Mayo and Asian Slaw
Baked potatoes are a classic easy tea, but the same-old beans and cheese can get a bit boring after a while. Why not upgrade your jacket with some sushi-inspired tuna mayo and a light, crunchy (mayo-free) slaw? If you want to save on energy costs, bake these potatoes when there’s something else in the oven and simply reheat them in the microwave or airfryer when you want to eat them - they freeze well and will keep for four or five days in the fridge too. Alternatively, microwave them for 10 minutes, then give them a quick blast in the air fryer or oven to crisp them up. I have given instructions for both methods below.
Method
Based on 4 servings, adjust as needed.
Step 1
To oven bake the potatoes, prick them with a fork, rub them with the sesame oil and a light coating of salt. Pop them in the oven at 190°C for 1.5-2 hrs or until soft. To microwave them, prick them with a fork and zap for 15 minutes, then cover in the oil and salt and pop them in the oven at 190°C for a further 20-25 minutes. You can also air fry them after microwaving to make them crispy - around 10 minutes should do it. Just make sure to avoid putting oil on them while they’re in the microwave. You can also bake the potatoes in advance and reheat them whenever you want to eat them.
Step 2
For the tuna mayo, slice the spring onions thinly into rounds. Set half aside for the slaw. Drain the tuna and dice the cucumber. Combine with the ginger puree, mayonnaise, natural yoghurt, lime juice and a drizzle of sesame oil until evenly mixed. You may want more lubrication around your tuna but I like it slightly stiffer as it goes.
Step 3
For the slaw, slice the cabbage as thinly as you can, and grate the carrot on the coarse side of a grater, then tear up the coriander roughly, discarding any thicker stalks. Add everything to a bowl, along with the remaining sliced spring onions. Add the soy sauce, rice vinegar a little more sesame oil and chilli flakes. Toss until each strand of veg is coated.
Step 4
To serve, split open the jacket potato, top with the tuna and serve with lots of slaw.
- Ingredients
- Based on 4 servings
-
Malson Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 tbsp Rice Vinegar, or lime juice 1x Blue Dragon White Rice Vinegar 150ml -
1 juice of a Lime 1x Sainsbury's Limes -
0.25 Cucumber, finely chopped 1x Sainsbury's Whole Cucumber -
1 Carrot 1x Sainsbury’s Carrots Loose -
1 bunch Fresh Coriander, optional 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tbsp Dark Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
0.5 tsp Chili Flakes 1x Sainsbury's Crushed Chillies 32g -
3 tins Tuna In Sunflower Oil 3x Sainsbury's Tuna Drained & Ready Oil 120g -
2 tbsp Natural Yogurt, you can use all mayo if you prefer but I like it with yogurt 1x Stamford Street Co. Low Fat Natural Yogurt 500g -
2.5 tbsp Toasted Sesame Oil 1x Sainsbury's Sesame Oil, Toasted 250ml -
1 tbsp Mayonnaise 1x Sainsbury's Mayonnaise, Thick & Creamy 500ml -
1 tsp Squeezy Ginger, or 1 tsp of fresh grated ginger 1x Sainsbury's Ginger Paste, Inspired to Cook 80g -
0.25 White Cabbage, or red (or a mix of both) 1x Sainsbury's White Cabbage Each -
4 Spring Onions 1x Sainsbury's Spring Onions Bunch 100g -
4 Baking Potatoes 1x Sainsbury's Baking Potatoes x4