A woman I once knew, who was a quintessential Yankee and wasted nothing, was kind enough to share half her sandwich with me. It was a very odd combination…tuna salad with a leftover baked potato (skin and all) cubed and mixed in…and it was delicious. I have enjoyed Baked Potato Tuna Salad ever since. I’ve even been known to bake an extra potato to guarantee leftovers. Pre-GP, my salad included lots of diced red onion and the baked potato still wore its jacket. I’m Irish so as far as I’m concerned the skin is THE reason for eating a baked potato and the flesh is just the annoying part I have to get through in order to get to the good part. Unfortunately for us, it’s not GP-friendly and should be discarded as it promotes bezoar formation*.
I debated whether I should post this as a recipe but decided to go ahead because it has always been and continues to be an easy and satisfying lunch for me. I don’t even bother with the bread. I haven’t posted a photo because as you can imagine, like most comfort food, it’s not beautiful to look at but don’t let that discourage you from trying it.
Baked Potato Tuna Salad
I enjoy this as a “salad” but it can also be enjoyed as a sandwich or on crackers. It’s an odd combination but really very satisfying.
1/2 leftover baked potato, skin removed and cubed (approximately 6 ounces)
1/2 of a 5 ounce can of white tuna in water, drained
1 tablespoon mayo of your choice (I like Hellman’s Olive Oil Mayo)
fresh lemon juice
onion powder to taste
salt free seasoning-I like Penzey’s Mural of Flavor (optional)
salt and pepper
Combine ingredients and season to taste.
Nutritional Information Per Serving:
182 calories, 6.2 grams of fat (if using olive oil mayo, sub in fat free if desired), 1.1 grams fiber, 14.5 grams protein, 33.6 grams carbohydrates
*For any GPer who isn’t familiar with that term, a bezoar is a mixture of food residues that can accumulate (similar to a hair ball in cats) in a stomach that doesn’t empty well. Foods that have been associated with bezoar formation are: Apples, Berries, Coconuts, Corn, Figs, Oranges, Persimmons, Brussels sprouts, Green beans, Legumes, Potato peels, Sauerkraut and Tomato skins.