Tuna Stuffed Potatoes with Parsley Pesto
- 4 large or 8 medium potatoes, scrubbed
- 1 Tbsp oil
- 1 Tbsp butter
- 2 spring onions, sliced thinly
- 2x 185g tuna chunks, drained
- 2 Tbsp chopped parsley, plus extra for garnishing
- 1 cup grated tasty cheese
- Salt and pepper to taste
- 1 bunch parsley
- 1 clove garlic, crushed
- ¼ cup grated parmesan
- ¼ cup whole almonds, skin on
- ½ cup olive oil
- Zest and juice ½ lemon
- 250g Stir Fry Vegetables, steamed
How to Chop Herbs
Preheat oven to 180°C.
Rub potatoes with oil. Place in a baking dish and bake for 1 1/4 hours or until very soft when poked with a knife. Remove from oven and cool for 15 minutes.
Slice the top from the potatoes. Using a teaspoon scoop the potato out and place into a bowl mashing roughly with a fork. Add butter, spring onion, tuna, 2 Tbsp chopped parsley, half the cheese and season with salt and pepper. Place mixture back into the potatoes, then place on an oven tray.
Sprinkle remaining cheese over the potatoes. Bake for 15 minutes until golden and crispy.
To make the pesto: place bunch of parsley, garlic, parmesan, almond, olive oil and lemon into a kitchen processor. Whizz until well combined.
Serve potatoes hot garnished with parsley and a side of vegetables and parsley pesto.
Tip: Before making the pesto plunge the parsley into boiling water then cool in icy water before using to keep the pesto vibrant green.