Tuna Stuffed Potatoes with Parsley Pesto

clock 20 minutes + 2 hours bowl Serves 4


  • 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
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  • 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.

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