Tuna and onions

Tip: Use the King Edward oven timer to warn you when its time to start preparing the filling.

• 2 medium baking potatoes e.g. Estima or Marfona, scrubbed
• 100g tin tuna in brine, drained
• 5cm piece cucumber, finely diced
• 1-2 small red onion, finely diced
• 50g cottage cheese
• Salt and pepper

1. Scrub the potatoes and place in a pre-heated King Edward oven at approx 200°C.
2. Cook for approximately 1 hour until thoroughly cooked.
3. Mix all the remaining ingredients together.
4. Cut the potatoes in half and fill with tuna mixture.
5. Those potatoes not served can be transferred to the top display/storage area to stay hot until you are ready to serve them.
6. Always use insulated oven gloves when handling hot potatoes and opening/closing the oven door.