Tuna Stuffed Potato with Fresh Salad and Yogurt Dressing

Ingredients

• Mustard1 teaspoon (5 g)
• Potato1 medium (180 g)
• Lettuce1 cup (35 g)
• Tomato3 slice (30 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice2 tablespoon (30 g)
• Bell Pepper1/4 count (30 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, wash the potato very well.

2. 2

   Step 2

   Once the water comes to a boil, add the whole potato and let it boil for 15 - 20 minutes. Check that it is soft using a fork.

3. 3

   Step 3

   Meanwhile, make the dressing: Mix the plain yogurt, lemon juice, mustard and season with salt and pepper.

4. 4

   Step 4

   Drain the tuna and mix with half of the dressing.

5. 5

   Step 5

   For the salad: Cut the bell pepper into strips and mix with the lettuce (or a mix of them) together with the tomato.

6. 6

   Step 6

   Once the potatoes are done, drain them and let cool.

7. 7

   Step 7

   Next, cut in half keeping the peel on.

8. 8

   Step 8

   With a spoon empty the potato leaving a layer of about 0. 2 inches (0.5 cm) so that it does not fall apart.

9. 9

   Step 9

   Add the potato to the tuna mixture and mix well with the remaining dressing until a paste is formed.

10. 10

    Step 10

    Fill the potato with the preparation. Serve on a plate next to the salad and pour the remaining dressing on the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Stuffed Potato with Fresh Salad and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.