Jacket potato with tuna, sweetcorn and soft cheese

Serves 4

INGREDIENTS

• 4 large jacket potatoes (or equivalent), cooked 

For the filling:

• 200g frozen sweetcorn
• 1 can tuna fish in brine (drained weight 130g)
• 200g low-fat soft cheese
• 3 or 4 spring onions, diced

METHOD

1. Place the sweetcorn in boiling water, bring to the boil, and then drain and rinse.

2. Mix all the ingredients together in a bowl and serve immediately over hot cooked jacket potatoes.