Tuna and sweetcorn jacket potato

Method

Preheat the oven to 200°C. Wash the potato thoroughly and prick it all over with a fork to prevent bursting. Rub lightly with salt and place directly on the oven rack; bake for 45 to 50 minutes until a skewer passes through the centre with no resistance. The skin should be crisp and the interior completely tender.

While the potato cooks, drain the tinned tuna well, pressing gently to remove excess water. In a bowl, combine the tuna with the sweetcorn and light mayo, stirring until loosely bound. Season with salt and pepper to taste.

When the potato is cooked, split it lengthways and fluff the flesh with a fork, working from both ends to create room for the filling. Pile the tuna and sweetcorn mixture onto each half, distributing it evenly across the cut surface. Serve immediately while the potato is still hot; the warmth will soften the filling slightly and marry the flavours without needing to return it to the oven.