4 Potatoes (large enough for a serving each)
20 Cherry Tomatoes
30g Butter
1 Large Onion (thinly sliced)
150g Tuna (canned is best, drained)
250g Feta Cheese (cubed)
Olive Oil
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Grill Pan (lined with greaseproof paper)
The Good Bit
- Microwave your potatoes on high for a good 6-8 minutes then turn over and cook again for another 6-8 minutes (check your potatoes are done by forking them, if you get a lot of resistance you need to cook for longer, it all depends on the power of your microwave, some have settings to do jacket potatoes, mine does and does them perfect) To oven them, you need about 1 hour in a pre heated oven at 220c 425f or gas 7.
- Once you potatoes are done, place them on the grill pan along with the tomatoes and grill on high for 4-5 minutes (this'll crisp up the skin and just split the skins of the tomatoes)
- Now you want to warm up a splash of oil in your pan then melt in the butter, cook the onion over a low heat for 10 minutes until soft and clear, chuck in the tuna and warm for 3 minutes.
- Serve by cutting a slice along the top of each potato, filling with the tuna then, dropping on 5 tomatoes and a few feta cubes then season.
