Tuna Lime and Cilantro Baked Potato
Elevate your comfort food game with this vibrant and zesty Tuna Lime and Cilantro Baked Potato recipe! Perfectly baked russet potatoes with crispy skins serve as the base for a tangy and refreshing tuna salad, bursting with the flavors of fresh lime juice, lime zest, and chopped cilantro. Combined with creamy mayonnaise and green onions, the filling is both rich and light, making it an exciting twist on a classic baked potato. This quick-to-prepare dish is loaded with protein and infused with bright, citrusy notes in every bite. Ready in just over an hour, it's an ideal dinner for two or a satisfying lunch that’s as nutritious as it is delicious. Serve with a sprinkle of extra cilantro for a fresh and eye-catching garnish! Keywords: tuna baked potato, lime and cilantro, easy baked potato recipes, protein-packed meals.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 pieces large russet potato
- 1 can (5 ounces) canned tuna in water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 tablespoons mayonnaise
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
- 2 teaspoons butter
- 2 tablespoons green onion, sliced
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then pierce each potato several times with a fork.
Rub the potatoes with olive oil and sprinkle lightly with salt.
Place the potatoes directly on the oven rack and bake for 50 minutes, or until the skin is crispy and they are tender when pierced with a fork.
While the potatoes bake, drain the canned tuna and place it in a mixing bowl.
Add the mayonnaise, lime juice, lime zest, chopped cilantro, sliced green onion, salt, and black pepper to the bowl with the tuna. Mix until fully combined.
Once the potatoes are done baking, remove them from the oven and let them cool for 5 minutes.
Slice each potato down the center lengthwise and gently fluff the inside with a fork.
Add 1 teaspoon of butter to each potato and lightly season the potato flesh with a pinch of salt if desired.
Divide the tuna mixture evenly between the two potatoes, spooning it over the fluffed potato flesh.
Garnish with additional cilantro and green onion if desired, and serve immediately.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
