Sausage & cannellini bean ragu
Make our budget-friendly and filling sausage and bean ragu. It tastes even better the day after making it, but can also be ready in under an hour
Soy-baked potatoes with tuna sriracha mayo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large baking potatoes
- 3 x 135g cans tunachunks in brine, drained
- 2 tbsp mayonnaise
- 2 ½ tbsp natural yogurt
- 4 spring onionsthinly sliced
- 1 thumb-sized piece of gingerpeeled and finely grated
- 1 lemonjuiced
- 2 tsp srirachaor hot sauce
- 3 pickled gherkinsfinely chopped (optional)
- 2 tbsp reduced-salt soy sauce
- 320g spinach
For the dressing
- 1 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- ¼ tsp wholegrain mustard
Nutrition: Per serving
- kcal434
- fat11g
- saturates2g
- carbs52g
- sugars7g
- fibre7ghigh
- protein29g
- salt1.6g
Method
step 1
Prick the potatoes all over using a fork, then microwave on high for 10-15 mins, or until softened. Heat the oven to 200C/180C fan/gas 6, or turn on the air-fryer.
step 2
Tip the tuna into a bowl and mix with the mayo, yogurt, spring onions, ginger, half the lemon juice, the hot sauce and gherkins, if using.
step 3
When the potatoes are tender, score them lightly with a sharp knife, then pour over the soy sauce and toss quickly to coat. Bake in the oven for 15-20 mins or the air-fryer at 200C for 5 mins to crisp up the skins. Meanwhile, combine the dressing ingredients with the remaining lemon juice and drizzle this over the spinach. Split the potatoes in half, fill with the tuna mayo and serve with the spinach.
