The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
A traditional tuna melt meets the loaded baked potato in this mashup-style meal!
There’s a reason tuna salad is timeless, it’s quick to make with staple kitchen ingredients, protein-packed and versatile to eat. If you enjoy tuna, you’ve likely eaten tuna salad between pieces of toasted bread or on crackers, but there’s another vessel that’s the perfect partner for this creamy salad: a baked potato.
Boiled until tender and hollowed out, the pillowy soft flesh of each potato is combined with the rich tuna salad and generously scooped back into the crispy baked potato skins to create an easy entrée or appetizer that’s nostalgic and hearty.
Why You’ll Love it:
- You don’t have to make the tuna salad from scratch. Heinen’s carries premade tuna salad kits from Bumble Bee, which are located near the canned tuna. These ready-to-eat tuna salad packs are extremely flavorful and come with crackers, making them a great on-the-go snack, too! You won’t need the crackers for this recipe, so feel free to save them for another time.
- It’s family friendly! If you or your family struggle to eat seafood, this is a great way to introduce it. The texture of the potato skin and flesh, along with the cheesy middle layer helps mask any fishy flavor. However, Heinen’s also carries Bumble Bee chicken salad kits, so feel free to use those in place of the tuna salad, if desired.
- Cook time:
- Prep time:
- Total time:
- 6 medium Russet potatoes
- 3 Bumble Bee Snack on the Run Tuna Salad Kit with Crackers
- 2 Tbsp. fresh dill, chopped
- 6 oz. Heinen’s sliced mozzarella cheese
- 1½ Tbsp. Heinen’s extra virgin olive oil
- ½ tsp. Heinen’s garlic powder
- ½ tsp. Heinen’s onion powder
- Sea salt
- Black pepper
- Add the potatoes to a pot with cold water and cover. Bring it to a boil. Cook until the potatoes are tender, 30-40 minutes. Drain the potatoes and let cool.
- Preheat the oven to 450°F. Line a sheet pan with parchment paper. Cut the potatoes in half lengthwise and use a spoon to scoop out the flesh, leaving ⅓ of an inch around the skin. Set the flesh aside.
- Toss the potato skins in the olive oil, garlic powder, onion powder, a pinch of salt and a dash of pepper. Arrange them on the prepared sheet pan, cut side down. Bake at 450°F for 20 minutes.
- In a bowl, toss together the potato flesh, tuna salad and dill. Do not use the crackers; save them for another time. Taste and season with salt and pepper.
- Remove the potato skins from the oven. Flip the potato skins and place the mozzarella cheese on the cut surface. Put them back in the oven and broil until the cheese is bubbly and browned, about 5 minutes.
- Top the baked potatoes with the tuna salad. Serve immediately.