Tuna Stuffed Potatoes Food

STUFFED JACKET POTATOES

Steps:

• Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
• Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
• To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
• Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
• Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.

TUNA-STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.,

TUNA STUFFED TOMATOES

Steps:

• Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
• In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
• In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
• Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
• Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

TUNA-STUFFED TOMATOES

Steps:

• Combine all ingredients except tomatoes.
• Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
• Fill tomatoes with tuna mixture.

TUNA-STUFFED POTATO CROQUETTES

Steps:

• Cook potatoes in boiling water 20 min. or until tender; drain. Place in medium bowl; mash until smooth. Refrigerate 1 hour or until chilled.
• Meanwhile, heat 2 tsp. oil in medium skillet on medium heat. Add peppers, onions, garlic and oregano; cook 5 min., stirring occasionally. Remove from heat. Stir in tuna, cheese and 2 Tbsp. olives.
• Heat remaining oil in medium saucepan to 375ºF. Using lightly floured hands, shape potato mixture into 8 (3-inch) balls, using about 1/3 cup potato mixture for each. Make large indentation in center of each; fill with about 1/4 cup tuna mixture, pressing tuna mixture into center of ball to completely enclose filling. Re-roll into balls, if necessary. Beat egg in small bowl; place flour in separate bowl. Dip potato balls, 1 at a time, in egg, then roll in flour until evenly coated.
• Add potato balls, 2 at a time, to hot oil; cook 5 to 6 min. or until golden brown. Drain on paper towels. Mix remaining olives and mayo. Serve with the warm potato balls.

TUNA STUFFED CHEESY POTATOES

Steps:

• Preheat oven to 375°F
• Bake your potatoes about an hour or so, or until you can press a fork right into them. Let them cool. Careful not to get them too soft, or you will have some trouble with the next part. Note: Often we simply microwave the potatoes so the whole process goes faster, this way I can have dinner on the table in about a half hour or so.
• Slice the potatoes in half and spoon out the potato filling out of each halve into a bowl. Leave about 1/4" thickness of potato around the edge (like you were making potato skins) so that the shell stays together.
• Mash or break up the potatoes a little with a fork, and then add the mayonnaise, 1 cup of the cheddar cheese, black olives, mushrooms, green onion, green pepper and tuna. Sprinkle with a dash of salt and pepper to taste.
• Mix or mash it all together with a fork lightly.
• Scoop spoonfuls of the potato mixture into each half potato skin.
• Top with remaining cheese.
• Place on a baking pan and bake for about 18-20 minutes or until cheese is melted and everything is hot.
• Serve immediately. Top with sour cream, bacon, chives or whatever else you want, or serve alone like we do.
• These even taste good as leftovers straight out of the fridge the next day or reheated. Yum!

TUNA-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with salt and pepper. Stir in the tuna, mayonnaise, 1/4 cup cheese and onions. Spoon into potato shells. Sprinkle with remaining cheese. , Microwave, uncovered, on high for 3-5 minutes or until heated through.

CHEESY TUNA-STUFFED POTATOES

Steps:

• Scrub potatoes, prick with fork, bake in 400 degree oven for 1 hour.
• When cool enough to handle, cut potatoes in half lengthwise, scoop out potato pulp into large bowl, leaving shells intact.
• Combine pulp with mayo, cheddar, green pepper, scallions and tuna. Mix well.
• Stuff potato shells.
• Bake at 400 for 10 minutes.
• (Can also drizzle a little melted butter over the top and pass under the broiler until sizzling and browned, but this is considered rather decadent. You decide.).

TUNA STUFFED JALAPENOS

Steps:

• Pre-heat oven to 360.
• Wash the jalapenos and slice a part off vertically - from top stem to bottom tip
• For this next step, you might want to wear gloves or be very careful
• Scoop out the jalapeno seeds with a small knife - take them all out if you don't want these spicy. And, if you want them with a little kick, leave some in
• Set jalapeno "boats" aside.
• Pour olive oil in a pan and when heated, add in the onion and garlic
• Saute till garlic is translucent (about 10 minutes)
• Add in tuna and cubed potato
• Toss in 1/4 teaspoon paprika (save the other 1/4 teaspoon of it)
• Then toss in the cumin and salt and saute a couple of minutes
• Spoon tuna mixture into jalapeno "boats"
• In a bowl, add the egg white and 1/4 teaspoon paprika and beat well
• Dip the bottoms of the jalapeno "boats" into the egg white
• In yet another bowl add the almond meal
• And dip the jalapeno bottoms in the almond meal
• Bake for 15-20 minutes
• Garnish with parsley and chopped jalapenos
• Enjoy them warm

TUNA STUFFED POTATOES

Steps:

• Preheat oven to 375°F Wrap potatoes in foil and bake until fork tender, about an hour. Let cool.
• Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork.
• To potatoes add mayo, 1 cup cheese, green onion, green pepper, and tuna.
• Restuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese.
• Place in 13x9-inch baking dish and bake for 20 minutes.

TUNA STUFFED BAKED POTATOES

Steps:

• Pierce the potato skin several times. Put the potatoes in a preheated oven at 180°C/350°F/Gas 4 and baked for an hour to an hour and half, until they are easily pierced with a fork. Slice the potatoes in half and scoop out the insides and put them in a bowl.
• Add the rest of the ingredients to the bowl with the potatoes and stir, but reserve half the cheese.
• Divide the mixture between the potato skins and top with the rest of the cheese.
• Put them back in the oven for 15 minutes until the cheese has melted.

TUNA STUFFED POTATOES, CRISPY AND CHEESY - COMFORT FOOD AT ITS BEST

Steps:

• Preheat oven to 180°F / 82,222°C.
• Prick the potatoes with a fork, rub with olive oil and coarse salt.
• Place the potatoes in preheated oven for 40 minutes or until golden brown.
• Add all the remaining ingredients together in a bowl and garnish.
• When the potatoes are brown and crispy, remove from the oven, slice them halfway down and press from the side with a paper towel to make them squishy.
• Putt a little cheese inside the potatoes, then spoon in the tuna mix and top up with cheese.
• Garnish with coriander.