Crispy Baked Potato With Stir Fry Chili Tuna

A little recipe that I played around with that is healthy on the whole. It is spicy as I don't like to get rid of chili seeds. Serves 2 but if you your hungry serves 1. Very simple but takes a while. Oh when I say dash it really is to taste.

• Ready In: 1 hr 55 mins
• Serves: 2

Ingredients

• 2  big potatoes
• 1 (200 g) can tuna in vegetable oil (sunflower)
• 1 (200 g) can sweetcorn
• 3  crushed garlic cloves (fresh)
• 4  chopped chilies (green & red)
• 1⁄2 onion, chopped
• 1⁄2 onion, sliced
• 1  slice  crushed ginger (fresh)
• 6  chopped mange-touts peas
• 1  big  red pepper
• 1  dash olive oil
• 1  dash  sesame oil
• 1  dash chili sauce
• 1  dash  balsamic vinegar

Directions

1. Baking crispy Potatoes Preheat over to 350°C.
2. Pierce potatoes with a fork and place into baking tray.
3. Pour olive oil liberally onto potato.
4. Every 15 minutes spoon residual oil onto potatoes.
5. Bake for 90 minutes.
6. (Use a wok or a large frying pan) Preheat wok to highest setting and dash with olive oil.
7. Fry chopped onion, garlic and ginger until golden brown
8. Fry the tuna & sweetcorn sauce
9. Dash to taste chili sauce and sesame oil for about 5 minutes
10. Cook the remainder of the vegetables for 3 minutes with a dash of Balsamic vinegar.
11. Serve immediately.