Name: Jacket Potato + Tuna + Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 medium-sized potatoes (150 g each); 1 cup canned tuna in water, drained; 2 cups mixed salad leaves (rocket, spinach, lettuce); ½ cup cherry tomatoes, halved; ½ cup cucumber, diced; ¼ cup red onion, thinly sliced; 2 tbsp extra-virgin olive oil; 1 tbsp apple cider vinegar; 1 tsp fresh lemon juice; 1 tsp fresh dill, chopped; to taste black pepper; to taste sea salt

Step-by-Step Instructions

1
Preheat oven to 200°C (180°C fan) and prick potatoes with a fork; bake for 45‑50 min until tender.
2
While potatoes bake, combine tuna, olive oil, lemon juice, dill, salt and pepper in a bowl; mix gently.
3
In a separate bowl toss salad leaves, tomatoes, cucumber, and optional red onion with apple cider vinegar and a drizzle of olive oil; season with pepper.
4
When potatoes are done, cut a cross on top, gently fluff the interior with a fork, and top each with half the tuna mixture.
5
Serve the tuna‑topped potatoes alongside the fresh salad; enjoy warm.

*Pro Tips

1
Use a smaller potato or a low‑GI variety such as new potatoes to keep carbohydrate load low
2
Add extra fibre by including a tablespoon of ground flaxseed in the salad dressing
3
Avoid adding butter or cheese to keep saturated fat low

Why It's Diabetic-Friendly

The recipe limits carbohydrate to ~30 g per serving, adds fibre from salad and uses lean tuna for protein, keeping glycemic impact low and supporting blood‑glucose control.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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