These baked potatoes are topped with colorful peppers and salami slices in a tuna mayonnaise sauce - a great lunch or quick family dinner.
Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
2 oz. sweet peppers (green, red and orange), deseeded and cut into 1 inch thin strips
4 oz. Italian salami slices, halved
2 cups garlic mayonnaise
1 cup tuna in water, drained
seasoning to taste
margarine or butter for mashing potato
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Meanwhile, combine tuna and garlic mayonnaise.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.
Put halves on serving plates and divide peppers and salami between each half, arranged on top in layers. Spoon on tuna mayonnaise and serve immediately as a great lunch or quick family dinner.
