Description
A fresh and satisfying main course featuring fluffy baked russet potatoes topped with a bright and flavorful Greek-style tuna salad. The salad includes olives, cherry tomatoes, red onion, fresh parsley, and a light lemon-olive oil dressing, making for a healthy and easy-to-make meal.
Ingredients
Potatoes
- 4 large russet potatoes
Tuna Salad
- 2 cans tuna, drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Preheat oven: Preheat your oven to 200°C (400°F) to prepare for baking the potatoes.
- Bake potatoes: Scrub the russet potatoes thoroughly, pierce each with a fork to allow steam to escape, and bake them directly on the oven rack for 45 to 60 minutes until they are tender and easily pierced with a fork.
- Prepare tuna salad: While the potatoes are baking, mix the drained tuna, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, and chopped fresh parsley in a medium bowl.
- Make dressing and season: Add olive oil, lemon juice, salt, and black pepper to the tuna mixture. Stir well to combine all the flavors evenly.
- Assemble dish: Once the potatoes are baked and cool enough to handle, slice them open lengthwise and fluff the insides gently with a fork to loosen the texture.
- Serve: Spoon the prepared Greek tuna salad generously over each baked potato and serve immediately while warm.
Notes
- For extra flavor, add crumbled feta cheese to the tuna salad.
- You can substitute tuna with grilled chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
