Uploaded November 2016 | Updated September 2026, 2 weeks ago
His Lordship guides you through this exciting tuna potato recipe accompanied by a spinach and cranberry salad. Recipe as follows:
--- TUNA POTATOES ---
4 baking potatoes
1 cup mayonnaise
1 1⁄2 cups cheddar cheese, grated
1⁄4 cup green onion, chopped
1⁄4 cup creamed sweetcorn
4-5 ounces tuna, drained
Dash of goat's cheese (optional)
Chives to garnish (optional)
Preheat oven to 375°F (190°C) Wrap potatoes in foil and bake until fork tender, about an hour. Let cool. Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork. To potatoes add mayo, 1 cup cheese, spring onion, sweetcorn, and tuna. If you have some pickle relish, you may add it for extra flavour. Re-stuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese. Place in a baking dish and bake for 20 minutes. When finished, sprinkle with a little more spring onion, the chives and a dash of goat's cheese.
--- SPINACH AND CRANBERRY SALAD ---
10g butter
1/2 cup almonds, blanched and cut into slivers
250g baby spinach, (or regular spinach torn into bite-size pieces)
1/2 cup dried cranberries
1 tablespoon sesame seeds
1 teaspoon poppy seeds
1/4 cup white sugar
1/4 teaspoon paprika
2 tbsp white wine vinegar
2 tbsp cider vinegar
1/4 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, white wine vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving.
Music by Ghibli Jazz Cafe
His Lordship guides you through this exciting tuna potato recipe accompanied by a spinach and cranberry salad. Recipe as follows:
--- TUNA POTATOES ---
4 baking potatoes
1 cup mayonnaise
1 1⁄2 cups cheddar cheese, grated
1⁄4 cup green onion, chopped
1⁄4 cup creamed sweetcorn
4-5 ounces tuna, drained
Dash of goat's cheese (optional)
Chives to garnish (optional)
Preheat oven to 375°F (190°C) Wrap potatoes in foil and bake until fork tender, about an hour. Let cool. Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork. To potatoes add mayo, 1 cup cheese, spring onion, sweetcorn, and tuna. If you have some pickle relish, you may add it for extra flavour. Re-stuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese. Place in a baking dish and bake for 20 minutes. When finished, sprinkle with a little more spring onion, the chives and a dash of goat's cheese.
--- SPINACH AND CRANBERRY SALAD ---
10g butter
1/2 cup almonds, blanched and cut into slivers
250g baby spinach, (or regular spinach torn into bite-size pieces)
1/2 cup dried cranberries
1 tablespoon sesame seeds
1 teaspoon poppy seeds
1/4 cup white sugar
1/4 teaspoon paprika
2 tbsp white wine vinegar
2 tbsp cider vinegar
1/4 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, white wine vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving.
Music by Ghibli Jazz Cafe
