Baked Potato with Broccoli and Tuna Mayo

If you enjoy tuna fish, you will love the salty kick of this saucy topping on your next baked potato.

Ingredients

  • 1½ cups mayonnaise
  • One (1) 5 oz. can tuna in oil
  • Potatoes (we recommend russet potatoes, but feel free to use what you've got)
  • Sliced green onions (you can also use fried onions if you have them)
  • Broccoli crowns

Directions

  1. Make the tuna mayo by blending the mayonnaise and tuna together.
     
  2. Clean, prick, and roast potatoes in a 350 oven for about 45 minutes. When ready, slice open the potatoes, squeeze them open and fluff the insides with a fork. Season with salt and pepper to taste.
     
  3. Cut the broccoli into 2” florets, peeling the stem of each floret if necessary. Put ½ cup water into frying pan, and set the pan on medium high heat. When the water starts to bubble, add the broccoli and a pinch of salt, cover with a lid and steam for four (4) minutes. Drain broccoli.
     
  4. Top the potatoes each with lots of broccoli and a ¼ cup of tuna mayo.
     
  5. Garnish with onions.

Eat with joy.

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