Korean-Style Tuna Baked Potato

Cook Time 1 hour

Servings 6

Ingredients

6 large potatoes

425g can of tuna in spring water, drained

100g canned corn kernels, drained and rinsed

3 spring onion, finely chopped plus extra to garnish

¼ cup of kimchi, chopped

60g mayonnaise

1 tsp rice vinegar

1 tsp sesame oil

Salt and pepper

Furikake seasoning to garnish (or sesame seeds is fine too)

Method

Preheat the oven 200°C. Arrange potatoes on a baking tray and bake for 1 hour or until tender when pierced through the centre with a skewer.

Combine the tuna, corn, spring onions, kimchi, mayonnaise, vinegar, sesame oil. Season with salt and pepper.

Cut a cross ¾ deep into the cooked potatoes but not all the way through and pinch to expose the flesh. Top with the tuna mixture and garnish with furikake.