Tuna crunch

4 baking potatoes
2 x 185g tuna in brine or spring water, drained
1 red pepper, cubed
½ cucumber, cubed
1 red onion, diced
1 small tin sweetcorn, drained
1 small tin kidney beans, drained
4x level tbsp Hellman’s Lighter than light mayonnaise
Large mixed leaf salad
Vine tomatoes, quartered

1. Bake the potatoes either in the microwave or conventional oven until soft.

2. Meanwhile, in a bowl mix together the tuna, red pepper, cucumber, onion, sweetcorn, kidney beans and mayonnaise.

3. When the potatoes are soft all the way through, serve with your tuna potato filler, vine tomatoes and mixed leaf salad.