Tuna Stuffed Potatoes with Kimchi

Instructions

1. Prepare the Potatoes

   3 min hands-on42 min waiting

   • Wash and dry the potatoes. Pierce the skin with a fork.
   • Rub olive oil over the potatoes and season with salt and black pepper.
   • Place in air fryer basket. Cook at 200°C (392°F) for 40-45 minutes until crispy and tender.

2. Slice Onions and Prepare Herbs

   3 min hands-on

   • Thinly slice the scallions, reserving one-quarter for garnish.
   • Roughly chop most of the cilantro, reserving a small portion for garnish.

3. Prepare Tuna and Sweetcorn Filling

   3 min hands-on

   • Drain the canned tuna and add to a mixing bowl with most of the scallions and cilantro.
   • Add drained sweetcorn, mayonnaise, vinegar, and chili powder. Mix to combine.
   • Adjust seasoning with salt, black pepper, or more chili powder as desired.

4. Toast Sesame Seeds

   2 min hands-on

   • Heat a dry pan over medium heat. Toast sesame seeds for 1-2 minutes until golden and fragrant.

5. Prepare Potatoes for Filling

   2 min hands-on

   • Once cooked, place potatoes on serving plates.
   • Cut a slit in each potato and gently press to open a pocket. Season the flesh with salt and black pepper.

6. Assemble the Dish

   2 min hands-on

   • Fill each potato with the tuna mixture.
   • Garnish with reserved scallions, cilantro, and toasted sesame seeds.

7. Serve with Kimchi

   • Serve with a side of kimchi to complement the flavors.
   • Cooking tips:
   • For extra-crispy potato skins, rub olive oil over the potatoes halfway through air frying.
   • Use fresh chili powder for a bolder, spicier flavor.
   • For a creamier filling, add more mayonnaise or a splash of olive oil.
   • Toasting the sesame seeds enhances their nutty flavor.
   • Serve immediately to enjoy the contrast between the warm potato and the cool filling.