Classic coleslaw
Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs
Baked potato & tuna crunch spread
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 baking potatoes
- vegetable oil
- 4 tsp butter
For the tuna crunch
- 2 x 150g cans tuna in brine, drained
- 1 celery stick, finely chopped
- 1 small red onion, finely chopped
- ½ pepper, finely chopped
- 100g mayonnaise
- 1 tsp Dijon mustard
- 1 lemon, zested, plus a little juice
To serve (optional)
- grated cheddar or mature crumbly cheese
- coleslaw (to make your own, find a recipe below)
- sliced spring onions
- cucumber slices
- radishes
- crunchy dressed salad leaves
Method
- STEP 1
Pierce each potato a few times with a sharp knife. Rub with a little oil and season the skin with salt. Heat the oven or air-fryer to 200C/180C fan/gas 4 and cook for around 1 hr 20 mins in the oven or 45 mins in the air-fryer – you can reduce this time by up to half if you microwave the potatoes for 5 mins beforehand. They should be crisp on the outside and fluffy in the middle.
- STEP 2
Meanwhile, make the tuna crunch. Combine the drained tuna with the celery, onion, pepper, mayo, mustard, lemon zest and juice. Season with plenty of black pepper.
- STEP 3
Cut a cross in the top of each potato and add 1 tsp of butter to each one. Serve with a bowl of the tuna crunch salad, and a selection of your chosen accompaniments on the side.
