Tuna Potato Supper

Tuna Potato Supper might be a good recipe to expand your main course collection. One serving contains 406 calories, 25g of protein, and 15g of fat. For $1.46 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 2. 91 person have tried and liked this recipe. It is a good option if you're following a gluten free and pescatarian diet. This recipe from Taste of Home requires baking potatoes, water-packed tuna, salad dressing, and green onion. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns an awesome spoonacular score of 86%. Try Tuna-Noodle Skillet Supper, Tropical Tuna Salad Supper, and Potato Egg Supper for similar recipes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 large baking potatoes

1 celery rib with leaves, finely chopped

1/4 cup shredded Colby-Monterey Jack cheese

1 green onion, chopped

1/3 cup creamy cucumber salad dressing

1/8 teaspoon each salt and pepper

1 can (6 ounces) light water-packed tuna, drained and flaked

Equipment:

microwave

bowl

baking sheet

Cooking instruction summary:

Directions Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until tender, turning once. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 5-6 minutes or until cheese is melted. Yield: 2 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Tuna Potato Supper in Cooking for 2Spring 2005, p46 Nutritional Facts 1 stuffed potato equals 598 calories, 25 g fat (6 g saturated fat), 38 mg cholesterol, 866 mg sodium, 63 g carbohydrate, 6 g fiber, 30 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until tender, turning once. Cool slightly.

2. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.

3. In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese.

4. Place on a baking sheet. Broil 4-6 in. from the heat for 5-6 minutes or until cheese is melted.


Nutrition Information:

Quickview
528k Calories
28g Protein
14g Total Fat
72g Carbs
34% Health Score
Limit These
Calories
528k
26%

Fat
14g
23%

  Saturated Fat
4g
30%

Carbohydrates
72g
24%

  Sugar
7g
8%

Cholesterol
46mg
15%

Sodium
879mg
38%

Get Enough Of These
Protein
28g
58%

Selenium
64µg
93%

Vitamin B6
1mg
80%

Vitamin B3
12mg
63%

Potassium
1813mg
52%

Vitamin K
47µg
45%

Phosphorus
409mg
41%

Vitamin B12
2µg
38%

Manganese
0.64mg
32%

Magnesium
114mg
29%

Vitamin C
22mg
28%

Iron
4mg
27%

Vitamin B1
0.35mg
23%

Copper
0.45mg
22%

Fiber
5g
21%

Calcium
192mg
19%

Folate
69µg
17%

Vitamin B2
0.27mg
16%

Zinc
2mg
15%

Vitamin B5
1mg
13%

Vitamin E
1mg
9%

Vitamin A
379IU
8%

Vitamin D
1µg
7%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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