Twice baked Tuna Jackets with Green Bean Saute

Sorry I have been a bit sparse in posting these past few months.. since Christmas I have been really struggling to live normally, yet alone focus on my blog. Its became a chore to be honest at times, battling daily fatigue and brain fog, changing medications and eventually a long period off work due to hideous hip pain, that saw me questioning my sanity most days… however following intense physio, pilates, a new heat pad (I love it!) lots of relaxation, soul searching, spending quality time with loved ones and attempting to eat normally I am hopefully back on the road to recovery.. I am trialling out a few different health foods and will be reporting back at a late date with the results.. 

..Fortunately its already paid off a little – this past week saw me back at work, albeit in a new role which is a little less physical and I no longer come home in tears of pain, which has to be a bonus. It’s still a little up in the air as to whether its long term but at least its something, and whilst its rather busy I quite enjoy it! Best of all its Monday to Friday and no more shifts! Yay! I am Taurean and creature of habit, we like routine!!

These delicious and easy Twice baked Tuna jackets were made during one of the brighter days and are delicious. Jacket potatoes are such an easy low faff meal, and for bad days a comfort to the soul too! We always tend to have tins of tuna in the cupboards, very handy for when you have forgotten to thaw or buy anything else in! Though doing the potatoes in the oven is necessary, micro-zapped jackets just are not the same and as there is only about 5 minutes max of preparation involved its well worth the wait, and you can rest in between! I love the look of the twice baked ones, are almost cottage like..

You can use standard wholegrain mustard in this, however if you have a flavoured one even better – I used Bulldog mustard, which has a an extra chilli kick and it helps liven it up! If you have a taste for chilli try adding a little chilli sauce or freshly sliced chilli!

Serves two

Ingredients

2 large baking potatoes

1 tin tuna flakes in spring water

2 tsp wholegrain mustard

30g grated mature cheddar

1 finely sliced spring onion

100g plain yoghurt (I used Greek) – you may need less it depends on your potato size

S&p to taste

1 tsp oil

Heat your oven to about 210o – mine is ancient and slow so be cautious!

Roll the potatoes in oil, pierce and place on a small baking tin, roast for around an hour – will depend on your oven and potato size or until cooked through – a skewer will come away easily.

Carefully transfer the potatoes to a chopping board, slice the top off lengthways - about 1/2 an inch and scoop out the insides into a bowl, being careful not to pierce the shell.

Mix in the remaining ingredients in a bowl, add the mash, mix and season to taste: 

Use the mixture to re-fill the potatoes, put their lids back on and bake for a further 15-20 minutes or until hot inside and cooked through.

You can serve with your choice of green veg. I made a quick green bean saute to serve with mine. Frozen green beans are a great veg to keep in the freezer, and cook quickly with little fuss!

150g frozen fine green beans

½ red pepper, finely sliced

2 tsp lemon juice

1 knob unsalted butter

1 sliced spring onion

Heat a non stick frying pan, add the green beans and cook on a medium heat – they will thaw out quickly, stir through the red pepper and spring onion, add the butter and lemon juice and fry for about 3-4 minutes or until softened and cooked through. If they are sticking, add a splash of water to loosen.

Serve the Tuna jackets with the green bean saute:

We both loved these stuffed potatoes and its something which will made again, and again!