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Baked potatoes with tuna ceviche

Did you know that oily fish such as tuna contain omega-3 fatty acids that may keep headaches at bay. Not to mention a whole host of other health benefits. Serve our healthy tuna ceviche on top of a baked potato with a side of dressed leafy greens for added magnesium which will assist in brain functioning.


4 potatoes
¼ cup olive oil
Salt and black pepper
400g tuna, chopped
4 cm ginger, peeled and grated
2 red chillies, seeded and chopped
2 cloves garlic, peeled and crushed
½ cup lime juice, plus wedges to serve
3 tbsp sherry or mirin
½ tbsp sesame oil
4 spring onions, sliced lengthways
4 radishes, sliced
Coriander, to garnish

1. Preheat oven to 180°C.
2. Coat the potatoes in oil and salt. Bake for 1½ hours, or until cooked through, turning every 20 minutes.
3. Mix the tuna, ginger, chillies and garlic in a bowl. In another bowl, mix the lime juice, mirin and sesame oil. Season. Pour over the tuna and let stand for 20 minutes.
4. Remove the potatoes from the oven, cut a cross into the top of each one and squeeze to open it up. Fill with tuna, and top with spring onion, radish and coriander. Serve with lime wedges.


Do you love tuna bake? Make a creamy and delicious base with a plain old box of Bacon Kips.

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