Jacket Potatoes with Egg and Tonnato Sauce

Instructions

1. Preheat the oven to 200°C (400°F). Scrub the potatoes clean and dry them with a towel. Prick each potato with a fork, rub with olive oil, and sprinkle with salt.
2. Place the potatoes directly on the oven rack and bake for about 60 minutes until the skins are crisp and a fork easily pierces through the flesh.
3. While the potatoes are baking, place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes, then transfer to a bowl of cold water to cool. Peel and chop the eggs.
4. To make the tonnato sauce, combine the drained tuna, capers, mayonnaise, lemon juice, garlic, salt, and pepper in a blender. Blend until smooth.
5. Once the potatoes are done, slice them open and fluff the insides with a fork. Add a generous scoop of the tonnato sauce and top with chopped egg.
6. Garnish with fresh parsley and additional capers, if desired. Serve warm.

Chef’s Tips

• For extra flavor, drizzle some extra virgin olive oil on top before serving.
• Experiment with other herbs like basil or dill for a different twist.
• Ensure the eggs are fully cooled before chopping to make them easier to handle.

Nutrition (per serving)

Approximate calories: 450, Protein: 20g, Carbs: 50g, Fat: 22g

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