Jacket with tuna & olives

Jacket with tuna and olives

Jacket with tuna & olives

The humble jacket potato is considered a very simple and somewhat overlooked option for lunch or dinner. However, as (the brief British) summer is upon us, the jacket is a simple and quick option that is perfect either hot or cold when you want something easy to eat – leaving you to get back to the sun. They also make great additions to a picnic.

Season’s Eatings has collated five of our favourite ways to eat jackets, each of which is delicious and interesting. There’s no need to open a can of baked beans for these recipes. Here is the third of our five recipes.

Preparation time: 5 minutes

Cooking time: 25 minutes


  • 2 x medium jacket potatoes
  • 1 x can of tuna (drained)
  • 2 – 3 tbsp mayonnaise
  • Handful of chopped chives
  • Handful of black pitted olives – finely chopped
  • 1 tsp lime juice


  1. Pop both jackets in the microwave for 10 minutes on a medium-high setting.
  2. Once cooked in the microwave, the potatoes should be reasonably soft inside.
  3. Transfer them whole to a pre-heated oven at 200ºC for approximately 15 minutes to finish cooking them and allow their skins to become crisp.
  4. In a small bowl mix the tuna, mayonnaise, lime juice and chives.
  5. When the jackets are ready, cut a slice down the middle, stuff each with half the tuna mixture then top with the chopped olives.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.