Vegan Tuna in Jacket Potato
Preparation time: 6 minutes
Cooking time: 9 minutes
Nutrition: Per serving
423 Kcal Fat
A clever and delicious 100% plant-based option for those who love fish. Simple and ready in just 15 minutes, yet packs in 3 of your 5-a-day is low in saturated fat and really low in salt. Can your heart resist?
1 sheet Nori seaweed
1 can chickpeas, drained and rinsed
3 spring onions, finely sliced
1 tbsp capers, drained
1 tbsp lemon juice
3 tbsp Alpro Greek Style Plain alternative to yogurt
150g canned sweetcorn, drained
2 medium baking potatoes
Side salad of lettuce, tomato, cucumber, grated carrot and onions
First, blitz the nori in a food processor or blender until it’s finely chopped. Add to the blender the chickpeas and pulse the mixture twice – do not over blend!
Transfer the mixture to a large mixing bowl and add the rest of the ingredients and mix well. Season with black pepper.
For the potatoes – microwaving is not only speedy but so much better for the environment compared to baking in the oven.
- Wash the potatoes and carefully prick with a sharp knife or fork several times all over. Using kitchen paper, dry the potatoes before placing on a microwave-safe plate.
- Place in the microwave and cook on full power for 4 minutes.
- Using oven gloves, remove the plate and carefully dry the potatoes again before placing back on the plate and returning to the microwave. Heat on full power for a further 4 minutes.
- Using oven gloves, remove the plate and leave the potato to stand for 1 minute. Check that the potatoes are soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if needed.
Cut the potatoes through the middle centre and pack with the vegan tuna mixture and serve with a side salad.
If not using immediately, the mixture can be stored in the fridge in an airtight container for up to 2 days.