Tuna Salad Stuffed Potatoes

An ultra budget-friendly, ultra-satisfying weeknight supper starring canned tuna.

You can bake the potatoes up to two days ahead of time.

Serves: 4 Save

Ingredients (9)

  • 4 large baked potatoes
  • 2 (5-oz) cans tuna in oil, drained
  • 1 cup reduced-fat mayonnaise
  • 1 teaspoon mustard
  • 1/2 cup pickles, chopped
  • 1 green onion, sliced
  • 1/4 cup parsley, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Slice baked potatoes in half lengthwise and scoop the flesh into a large bowl. Add tuna, mayonnaise, mustard, pickles, green onion, parsley, salt and pepper to bowl and mix thoroughly.
  2. Pile tuna into hollowed potatoes. There may be leftover filling. Store in the fridge for piling onto sandwiches, salads, or crackers!
  3. Place potatoes on a baking sheet and bake in a 400° F oven for 15 minutes. Then broil until crispy, about 3 minutes. Remove from oven and sprinkle with additional parsley.

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilà! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish