Golden potato boats filled with a creamy tuna mixture, brightened with dill and a subtle Dijon-lemon edge, then finished under a bubbling cheese crust. It’s the kind of warm, satisfying supper that feels polished without any fuss, especially alongside a crisp salad or simply dressed vegetables.
Ingredients
- Medium potatoes — 4
- Canned tuna in its own juices — 180g (6.3 oz)
- Red onion — 50g (1.8 oz)
- Mayonnaise or Greek yogurt — 3 tbsp
- Dijon mustard — 1 tsp
- Lemon juice — 1 tbsp
- Fresh dill, chopped — 2 tbsp
- Hard cheese, grated — 50g (1.8 oz)
- Olive oil — 1 tbsp
- Canned corn (optional) — 80g (2.8 oz)
- Capers (optional) — 1 tbsp
- Salt — to taste
- Ground black pepper — to taste
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes well, pat dry, and prick them several times with a fork. Rub with olive oil and lightly salt the skins.
- Place the potatoes on a baking sheet and bake for 50–60 minutes, until tender (a fork should slide easily into the center).
- Remove from the oven and let cool for 10 minutes. Slice each potato in half lengthwise and carefully scoop out some of the flesh, leaving walls about 5–7 mm thick so you have neat “boats.”
- Transfer the potato flesh to a bowl and mash with a fork.
- Drain the tuna, flake it, and add it to the warm potato flesh.
- Add the finely diced red onion, mayonnaise (or yogurt), Dijon mustard, lemon juice, and chopped dill. Season with salt and pepper. If you like, fold in the corn and/or capers.
- Mix until the filling is smooth and creamy. Adjust the seasoning with a little more lemon juice or salt if needed.
- Spoon the filling into the potato boats and shower generously with the grated cheese.
- Return to the oven for 8–10 minutes, until the cheese melts and turns lightly golden. Serve at once.
- Finish with a little extra dill and a few lemon wedges for a bright, fresh edge.
Serving and Storage
- Serve as a stand-alone meal with a cucumber-herb salad or a light coleslaw.
- Store cooled potato boats in an airtight container in the refrigerator for up to 2 days. Reheat for 7–10 minutes in a 350°F (180°C) oven, or 1–2 minutes in the microwave.
- To freeze: assemble the boats without the cheese, freeze on a tray, then transfer to a bag. Bake from frozen at 375°F (190°C) for about 25 minutes, adding the cheese near the end.
Nutrition per Serving
| Item | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 20 g |
| Fat | 17 g |
| Carbohydrates | 41 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 720 mg |
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Tips and Variations
- Lighter version: swap the mayonnaise for thick Greek yogurt, and use some grated Parmesan in place of part of the cheese for a more pronounced flavor.
- Faster version: microwave the potatoes first for 8–10 minutes on full power, then finish them in the oven until tender and lightly browned.
- Add-ins: sweet corn, green peas, olives, capers, scallions, celery, or a touch of chili all work well here.
- Fish-free version: replace the tuna with cooked chicken, roasted turkey, or sautéed mushrooms.
- Air fryer: brown the filled potato boats with cheese at 350°F (180°C) for 6–8 minutes.
Frequently Asked Questions
Can I make it without mayonnaise?
Yes. Use thick Greek yogurt, then add 1–2 tsp olive oil and a little mustard for richness.
What can I use instead of tuna?
Salmon works well, either canned or cooked, as do chicken, turkey, or a vegetarian mix of sautéed mushrooms and beans.
How do I know when the potatoes are done?
A fork should slide into the center without resistance. If the potatoes still feel firm inside, bake for another 5–10 minutes.
Can I prepare them ahead of time?
Yes. Assemble the boats, refrigerate for up to 24 hours, then bake with the cheese just before serving. Add 5–7 minutes to the baking time.
How do I make a lighter version?
Use yogurt instead of mayonnaise, reduce the cheese to 30g (1 oz), and choose tuna in its own juices. That trims about 60–80 calories per serving.