Sesame Baked Potatoes with Sushi-Tuna Mayo and Asian Slaw

by Fliss Freeborn
Star 4.4
    15m prep time
    135m total time
    Medium level
    16 ingredients

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 1 x Maldon Sea Salt Flakes 250g
  • 2.5 tbsp Toasted Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 1 juice of a Lime 1 x Sainsbury's Limes x1
  • 0.25 Cucumber, finely chopped 1 x Sainsbury's Whole Cucumber
  • 1 tbsp Dark Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml
  • 3 tins Tuna In Sunflower Oil 3 x 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 1 x Stamford Street Co. Low Fat Natural Yogurt 500g
  • 4 Spring Onions 1 x Sainsbury's Spring Onions Bunch 100g
  • 4 Baking Potatoes 1 x Sainsbury's Baking Potatoes x4
  • 1 tbsp Rice Vinegar, or lime juice 1 x Blue Dragon White Rice Vinegar 150ml
  • 1 tsp Squeezy Ginger, or 1 tsp of fresh grated ginger 1 x Sainsbury's Ginger Paste, Inspired to Cook 80g
  • 1 tbsp Mayonnaise 1 x Sainsbury's Mayonnaise, Thick & Creamy 500ml
  • 0.5 tsp Chili Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 1 Carrot 1 x Sainsbury’s Carrots Loose
  • 0.25 White Cabbage, or red (or a mix of both) 1 x Sainsbury's White Cabbage Each
  • 1 bunch Fresh Coriander, optional 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
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