Baked Potatoes with vegetarian Tuna Paste

Meal Size7
Duration1,5 h
Baked Potatoes with vegetarian Tuna Paste

Baked Potatoes:

7 rosamunda potatoes 120 g coarse sea salt

Vegetable Tuna:

1 dl hummus 1 dl chickpeas 1 dl sunflower seeds ½ tablespoons vegan mayonnaise 3 tbsp concentrated mustard a pinch of salt* + a generous sprinkling of fresh dill + lemon or black pepper


Baked Potatoes

  1. Pour coarse sea salt into the bottom of the baking dish.
  2. Poke holes in the potatoes with a fork and place them on top of the salt.
  3. Bake in a 200°C oven for 1h.
  4. In the meantime, make the stuffing.
  5. When the potatoes are ready, cut them in half lengthways and place the vegetables in between.
  6. Serve.


Vegetable Fish

  1. Mix the hummus and chickpeas and mash the chickpeas with a spoon. 
  2. In a dry pan, toast the sunflower seeds until golden brown and stir in. 
  3. Shred the red onion as small as possible and mix in with the rest.
  4. Add the mayonnaise and mustard. 
  5. Finely chop the dill and add to the paste.
  6. Season with salt and pepper.