Tuna Crunch Jacket Potato
We’re back baby
After a bit of a break, we’re back with some banging baked spuds.
Here is my take on the classic and iconic tuna jacket… but with a birra added CRUNCH.
This version’s colourful, veggie-packed, and layered with textures that take it up several notches. We’re talking crisp cucumber, crunchy red and green pepper, spring onion and a cheeky bit of zing from lime and chilli flakes. It’s creamy, it’s punchy, it’s fresh, and it has that delicate fishy flavour that makes it feel nostalgic—but better.
Let’s be honest, a classic tuna jacket is already elite, but this one? As elite as a jacket can get.
Public transport warning
One word of caution: maybe don’t take this one on a train. I stand by the universal rule of “no egg or fish-based lunches on public transport”—especially in the middle of July when the aircon’s broken and everyone’s quietly fuming. That said, this is perfect for a home lunch, or even better, a brag-worthy office meal. You want people asking what you’ve made. You want jealousy. Bonus points if they awkwardly try to eat their sad sandwich next to you.
This is a great summery alternative to the heavy, wintery jacket potatoes we all know and love. If you’re not a fan of one of the veg I’ve used, you could swap them out for anything you like!
Obsessed? Absolutely.
If you’ve been here before, you’ll know I’ve got a mild (massive) obsession with jacket potatoes. There’s something about a crisp-skinned, fluffy-inside potato that just makes every meal feel like a hug. From my all-day breakfast jacket to the cowboy butter version inspired by Beyoncé’s country era, I will find any excuse to turn a spud into a themed masterpiece.
So whether you’re after flavour, texture, or just something that makes you feel a little smug mid-week, this tuna crunch jacket has got you covered. Full recipe below, go on, get the oven on.
Tuna Crunch Jacket Potato
By Poppy Cooks
https://www.poppycooks.com/recipes/tuna-crunch-jacket-potato/
Ingredients
- 2 large baking potatoes
- 1 tin of tuna in oil
- 1/2 red pepper, finely diced
- 1/2 green pepper, finely diced
- 1/2 stick celery, finely diced
- 1/4 cucumber, finely diced
- 3 spring onions, sliced - 1 set aside for garnish
- 1 lime, zested and juiced
- Pinch chilli flakes
- Salt, pepper and olive oil
- Knob of butter per potato
Metric
Imperial
Instructions
- Preheat your oven to 180ºc. Prick the baking potatoes all over with a fork and drizzle with olive oil. Season well with salt and pop straight on the rack in the oven for around 1 hour until crispy and cooked through.
- Drain the tin of tuna and mix through all of the diced vegetables. Stir through plenty of salt and pepper, chilli flakes, the zest and juice of the lime and a drizzle of olive oil. Taste and add some extra seasoning if needed.
- When the potatoes are cooked, cut a cross into the top and add in the butter. Use a fork to mash the butter into the hot potato goodness, then spoon in plenty of that delicious tuna filling. Garnish with a sprinkle of flaky salt and the sliced spring onions.
Poppy Says
This is a great summery alternative to the heavy, wintery jacket potatoes we all know and love. If you're not a fan of one of the veg I've used, you could swap them out for anything you like!