Baked Potato with Tuna and Spinach Salad
russet potatoes (each 1/2 lb) caraway seeds fat-free yogurt water dill pickles onion mixed herbs (such as parsley, thyme, rosemary, chives) capers tuna (in water, 6 oz) boiled eggs fresh spinach walnut oil mustard balsamic vinegar1 portion contains about 450 cal
Wash potatoes and wrap them in aluminum foil with the caraway seeds. Bake at 395ºF for about 60 minutes. Mix yogurt and water to a creamy mixture. Stir in finely chopped pickles and onion along with capers and herbs. When the potatoes are cooked, open foil on top and scoop out 3 Tbsp of the potato flesh. Mix the flesh with tuna and chopped eggs. Stuff the mixture back into the potato and serve with yogurt. Wash spinach salad and mix water, oil, vinegar and mustard together for the dressing.