Tuna and basil sauce in jacket potatoes
Time to make: 15 mins , plus time to make Tomato and vegetable sauce*
(at time of publication)
Nutrition Info.(per serve)
- 1 quantity Tomato and vegetable sauce*
- 2 x 185g cans tuna chunks in water, drained
- 2 tablespoons sliced marinated sun-dried tomatoes
- 1/2 cup shredded fresh basil leaves
- 4 floury (roasting) potatoes
- *Tomato and vegetable sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 medium leek, chopped
- 1/2 cup dry white wine
- 1/2 cup hot water
- 400g can whole tomatoes in juice
- 410g can tomato purée
Total fat 2.3g
Saturated fat 0.5g
Dietary fibre 1.6g
1 Prick the potatoes and cook them in the microwave for 10 minutes until cooked, or bake them in the oven for 40 minutes.
2 Heat the Tomato and vegetable sauce* in a saucepan until hot. Add the tuna, sun-dried tomatoes and basil. Stir well, then spoon over hot jacket potatoes and serve.
*Tomato and vegetable sauce
Heat olive oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft. Add wine and water and bubble for 5 minutes until the liquid has almost evaporated. Add tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.
You can also use this sauce as a base in these recipes:
This is also good tossed through pasta or noodles.