Baked Potato with Tuna and Spinach Salad

Baked Potato with Tuna and Spinach Salad

Yield: 2


  • 2 russet potatoes (each 1/2 lb)
  • 1/2 tsp caraway seeds
  • 1 cup fat-free yogurt
  • 2 Tbsp water
  • 2 dill pickles
  • 1 onion
  • 2-3 Tbsp mixed herbs (such as parsley, thyme, rosemary, chives)
  • 2 Tbsp capers
  • 1 can tuna (in water, 6 oz)
  • 2 boiled eggs
  • 1/3 lb fresh spinach
  • 1 tsp walnut oil
  • mustard
  • balsamic vinegar

One portion contains

  • 450 calories


Wash potatoes and wrap them in aluminum foil with the caraway seeds. Bake at 395ºF for about 60 minutes. Mix yogurt and water to a creamy mixture. Stir in finely chopped pickles and onion along with capers and herbs. When the potatoes are cooked, open foil on top and scoop out 3 Tbsp of the potato flesh. Mix the flesh with tuna and chopped eggs. Stuff the mixture back into the potato and serve with yogurt. Wash spinach salad and mix water, oil, vinegar and mustard together for the dressing.

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