Stuffed Potatoes with Tuna
and Herbed Yogurt
Digital shopping list
Everything you need for two servings: one potato, split and filled, with carrots on the side per person. Check what you already have and buy only what’s missing.
Fresh vegetables, herbs, and lemon
2 potatoes — about 9 oz (250 g) each, similar in size
Carrots — 7 oz (200 g), peeled weight
Chives — enough for 1 tablespoon chopped
1 lemon — you will need 1 tablespoon (15 ml) of juice
Canned goods and dairy
Canned light tuna in water — about 5½ oz (160 g), drained weight
Plain whole-milk yogurt with no added sugar — about ⅔ cup (150 g)
Pantry
Extra-virgin olive oil — about 2 teaspoons (10 g), total: half for the filling and half for the carrots
A little salt, optional
Optional substitutions
Plain lactose-free yogurt in place of the yogurt listed. It still contains milk proteins.
Green beans instead of carrots. Cook until tender; cooking time and nutrition will differ.
Luca’s note
Choose firm potatoes of similar size, without green areas or sprouts.
Check the drained weight on the tuna package: you need about 5½ oz (160 g) for two servings. Taste the filling before adding salt, since canned tuna already contributes some.