Allocate one potato per person as a light meal, or half a potato as a starter.
- 4 large potatoes
- 1 tin tuna in water (shredded or chunks)
- 2 tablespoons mayonnaise
- 1 onion (red if possible), chopped
- Dash olive oil
- 1 clove fresh garlic (crushed or sliced)
- 1 punnet mushrooms (portabelini are best), sliced
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- salt and black pepper to taste
- 1/2 tsp Spice for Rice
- Cheddar cheese
Heat oven to 180 degrees.
Cook potato until soft. While these are cooking, start the mushroom sauce. Heat olive oil in a non stick pan. Saute onions and garlic, allow to brown slightly. Add mushrooms and cook until soft. Add butter and when melted, take off heat and add flour. Turn stove down and allow roux mixture to cook for a few minutes. Add milk slowly, stirring constantly as it thickens. Add salt, pepper and Spice for Rice. Add less/more milk if it looks to thick or think.
When potatoes are ready, cut in half and scoop out the inside of each. Get as much out as possible, but leave enough for a strong wall. Mash the inside of the potatoes and add mayo and tuna, mix well. Scoop this mixture back into each potato. Place stuffed potatoes in a casserole and pour mushroom sauce over them. Spread grated cheese over sauce and sprinkle paprika over cheese until it looks pretty.
Bake for about 20 minutes, then grill for about 10 minutes until cheese is hot and bubbly. Serve with a crunchy green salad as a light meal, or by itself as a starter.