Tuna and basil sauce in jacket potatoes
(at time of publication)
- 1 quantity Tomato and vegetable sauce*
- 2 x 185g cans tuna chunks in water, drained
- 2 tablespoons sliced marinated sun-dried tomatoes
- ½ 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
- ½ cup dry white wine
- ½ cup hot water
- 400g can whole tomatoes in juice
- 410g can tomato purée
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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:
Rosemary chicken with capsicum and tomato sauce
Chilli tomato sauce with chickpeas
Spinach and black olive sauce with pasta
This is also good tossed through pasta or noodles.
Check out these great potato based recipe ideas:
Nutrition Info (per serve)
Total fat 2.3g
–Saturated fat 0.5g
Dietary fibre 1.6g
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