Baked Potato with Broccoli and Tuna Mayo

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.


  • 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


  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.