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October 2002

Ingredients

6 baking potatoes
2-3 tbsp sunflower oil
1 tbsp coarse sea salt, optional
can tuna in garlic & herb mayonnaise
2" piece cucumber, finely chopped
3 tbsp fromage frais
can tuna in curry sauce
1 carrot (4oz) peeled and grated
1/2 small apple, cored and finely chopped
2 tbsp mango chutney
1 ripe avocado, peeled and stone removed
1/2 tsp minced chili or 1-2 chilies, deseeded and finely chopped
4 spring onions, trimmed and chopped
can tuna chunks in brine, drained and flaked
chopped cucumber, chopped red pepper
coriander sprig to garnish

Crispy Skins With Tuna Dip

Method Preheat oven to 200°C, 400°F, Gas Mark 6, 15 minutes before backing potatoes. Scrub the potatoes and prick all over with fork or skewer. Brush lightly with a little oil and, if liked, roll in sea salt. Bake in preheated oven for 1 hour or until cooked. Remove from over and leave until cool enough to handle. Cut in half and scoop out cooked potato leaving the potato skin. (Reserve cooked potato for use as a pie topping or in fishcakes for a future meal). Cut potato skins into quarters and place on a baking sheet. Pour over remaining oil then return to oven and cook for a further 5/20 minutes or until crisp. Remove from oven and drain on absorbent kitchen paper. Meanwhile prepare dips. Place the tune in garlic and herb Mayonnaise in a bowl then ass cucumber and 1 tbsp fromage frais. Min well and place in a small bowl. Garnish with a little extra chopped cucumber, if liked. Place the tuna in curry sauce in a small bowl and ass carrot, apple and mango chutney. Mix lightly together then turn into a small bowl. Garnish with a little shopped red pepper. Mash the avocado with chili the stir in the remaining fromage frais with spring onions and flaked tuna. Turn into a small bowl and garnish with a sprig of coriander. Cover dips and chill until requires. Garnish dips and serve with the crispy potato skins.