This is a jacket potato that tells a story. It’s not the standard cheese-and-beans affair, though there’s nothing wrong with that on a chilly Tuesday. This is something else entirely—a vibrant, aromatic dish that turns a humble spud into a centerpiece.

I shared it after a wonderful session with Noor Murad. Noor’s cooking often celebrates the quieter, beautiful corners of Middle Eastern flavor, and this recipe is a perfect example. It’s gently spiced, tangy, and full of texture.

You get comfort, but with a real spark of life. It’s the kind of meal that makes an ordinary evening feel a little special.

What Makes This Potato Different?

First, let’s talk about that tuna. It’s not just stirred with mayo. Here, it simmers slowly in a spiced tomato base until it becomes something rich and almost stew-like. The spices aren’t fiery, they’re warm and fragrant.

Then, the toppings. Cool, lime-zapped yoghurt cuts through the richness. And that spring onion and preserved lemon salad? It’s a crisp, briny, fresh miracle on top.

Every component has a job. Together, they create a complete bite that’s incredibly satisfying.

Ingredients Needed for the Recipe

Here’s your shopping list. Gathering everything first makes the process smooth, almost relaxing.

• 4 medium baking potatoes: Your sturdy, blank canvas. Russets or King Edwards are perfect for that fluffy interior.
• Olive oil: For roasting the potatoes and building the sauce’s foundation.
• Onion & garlic: The aromatic start to your flavorful tuna sauce.
• Red chilli, tomato paste, dried oregano: They build depth and a subtle backbone of savoriness.
• Coriander seeds, paprika, Aleppo chilli: The spice trio. Toasting them in the oil unlocks their fragrance.
• 2 tins good-quality tuna: Opt for tuna in olive oil or spring water for the best texture.
• Sugar, salt, and pepper: Essential balancers that make all the other flavors sing.
• Greek yoghurt and lime juice: For the creamy, tangy drizzle that brightens every bite.
• Spring onions, fresh coriander, preserved lemons: The final, fresh salad garnish that adds crunch and a spectacular salty-citrus punch.

How to make ?

The method is straightforward, but the results feel chef-crafted. We’ll break it into clear steps.

Save

Step 1 – The Perfect Baked Potato

Heat your oven to 220°C fan. Poke those potatoes a few times with a fork—this lets steam escape so they don’t explode, which is a genuine mood-killer.

Toss them with a tablespoon of oil, salt, and pepper. Placing them on a wire rack over a tray is a game-changer. It lets hot air circulate, giving you skin that’s crispy all over.

Bake for about 50 minutes. You’ll know they’re done when the skins are crisp and they give easily when squeezed.

Step 2 – Building the Spiced Tuna Sauce

While the potatoes roast, start the sauce. Heat the rest of the oil in a large pan. Cook the onion until it’s soft and just taking on a golden hue.

Stir in the garlic, fresh chilli, tomato paste, oregano, and all your ground spices. Cook for two minutes. This isn’t just heating; you’re toasting the spices, waking them up. The oil will turn a deep red.

Add the tuna, breaking it apart finely with a spoon. Pour in the water and add the sugar, salt, and a very generous amount of black pepper.

Step 3 – Simmer to Perfection

Reduce the heat to a gentle simmer. Let it bubble away for 12 to 15 minutes, stirring now and then.

The sauce will reduce and thicken beautifully, coating the tuna. It should be rich, not watery. Taste it, and adjust the seasoning if needed. Then just keep it warm.

Step 4 – Preparing the Toppings

This is where the magic of contrast happens. In a small bowl, mix the yoghurt, lime juice, crushed garlic, and a pinch of salt. Set it aside.

Now, the spring onions. Chop them into three pieces, then slice them into super-fine strips. Soak these in very cold water. They’ll curl and crisp up delightfully in about ten minutes.

Drain them, pat them dry, and mix with the fresh coriander and finely chopped preserved lemon. This little salad is a powerhouse.

Step 5 – Assembly and Serving

When the potatoes are ready, split them open and give them a gentle squeeze to reveal the fluffy insides. Fluff lightly with a fork and season with a touch more salt.

Place them on a platter. Spoon over the warm tuna sauce generously. Drizzle with the lime yoghurt.

Finally, crown each potato with a big pile of the spring onion and preserved lemon salad. The visual alone is a treat.

A Note on Preserved Lemons

If you’ve never used them before, don’t be hesitant. They’re a staple in many pantries for good reason. You only use the rind, rinsed briefly, not the soft interior.

They don’t taste sour like fresh lemon. Instead, they offer a unique fermented, salty, deeply lemony flavor that’s almost umami. It’s irreplaceable here.

Find them in specialty food shops or the international aisle of a good supermarket. Once you have a jar, you’ll start adding them to grain salads, roasted vegetables, and dressings.

Tips

• Get the potatoes in first: Their baking time is the longest part. Use that window to make the sauce and toppings without rushing.
• Don’t skip the water soak for the spring onions: It transforms them from a garnish into a textural event—crisp and playful.
• Taste as you go, especially the sauce: After simmering, see if it needs another pinch of salt or a grind of pepper. Good seasoning is everything.
• For extra crispy skins, rub the oil and salt right into the skin before baking. It makes a noticeable difference.

Simple Swaps and Variations

No preserved lemons? A little finely grated lemon zest, mixed with a tiny pinch of sea salt, can stand in. It won’t be the same, but it’ll give a bright, citrusy note.

If you want more heat, leave the seeds in your fresh red chilli, or add a pinch of regular chilli flakes with the other spices.

For a dairy-free version, a thick, plain coconut yoghurt works wonderfully with the lime juice. The flavor shifts slightly, but it’s still delicious.

And if you have leftover tuna sauce, it’s fantastic the next day. Warm it gently and serve it over toast or stirred through pasta for a quick, fantastic lunch.

Save

Print Recipe

Tuna Jacket Potatos Recipe

Author: Elly Cooking Method: Baking, Sautéing Cuisine: Middle Eastern Courses: Main Course

Difficulty: medium Prep Time 10 mins Cook Time 50 mins Total Time 1 hr

Cooking Temp: 240  C Servings: 4 Estimated Cost: $ 12 Calories: 480

Best Season: Spring, Summer, autumn

Description

This is a tuna jacket potato, but not the kind you might expect—lightly spiced, fragrant with acidity from lime yoghurt, and deeply rooted in Middle Eastern flavors. Inspired by Noor Murad’s Bahraini heritage and her cookbook Lugma, this dish transforms humble baked potatoes into a vibrant, satisfying meal that celebrates lesser-known culinary traditions of the region.

ingredients

Servings

For the Potatoes & Tuna Sauce

• 4 medium baking potatoes
• 6 tbsp olive oil
• 1 onion, finely chopped
• 5 cloves garlic, crushed
• 1 red chilli, finely chopped
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 1 tbsp coriander seeds
• 1.5 tsp paprika
• 1 tsp Aleppo chilli
• 2 x 320g tins good quality tuna (in olive oil or brine, drained)
• 1 tsp sugar
• to taste fine sea salt and freshly ground black pepper

For the Toppings

• 100 g Greek yoghurt
• 1.5 tbsp lime juice (freshly squeezed)
• 1 small clove garlic, crushed
• 2 spring onions, trimmed
• 10 g coriander (fresh, chopped)
• 3 preserved lemons (finely chopped)

Instructions

1. Bake the potatoes

   Preheat the oven to 220°C fan / 240°C / 475°F / Gas mark 9. Poke the potatoes a few times all over with a fork, then toss them in 1 tbsp of the olive oil, ½ tsp salt, and a generous amount of black pepper. Place on a wire rack set over a baking tray and bake for about 50 minutes in the middle of the oven until crispy outside and tender inside.
   Mark as complete

2. Make the tuna sauce

   While potatoes bake, heat the remaining 5 tbsp olive oil in a large sauté pan over medium-high heat. Add onion and cook for 5 minutes until softened and lightly golden. Stir in garlic, red chilli, tomato paste, oregano, coriander seeds, paprika, and Aleppo chilli. Cook for 2 more minutes until fragrant and deep red.
   Mark as complete

3. Simmer the tuna

   Add the tuna and break it apart with a wooden spoon. Pour in 375ml (13 fl oz) water. Season with sugar, ¾ tsp salt, and ~50 grinds of black pepper. Simmer on medium heat for 12–15 minutes, stirring occasionally, until thick and rich. Keep warm.
   Mark as complete

4. Prepare toppings

   In a small bowl, mix Greek yoghurt, lime juice, crushed garlic, and a pinch of salt. Set aside. Finely julienne spring onions, soak in cold water for 10+ minutes to crisp and curl, then drain and pat dry. Combine with chopped coriander and preserved lemons.
   Mark as complete

5. Assemble

   When potatoes are done, slice them open without cutting through, squeeze gently to open, and fluff the insides with a fork. Season with salt and pepper. Top each with warm tuna sauce, drizzle with lime yoghurt, and pile on the spring onion-herb-preserved lemon mixture.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 stuffed potato

---

Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 24.5g38%

Saturated Fat 5.2g26%

Cholesterol 35mg12%

Sodium 780mg33%

Potassium 1120mg32%

Total Carbohydrate 42g15%

Dietary Fiber 5.8g24%

Sugars 6.3g

Protein 26g52%

---

Calcium 120 mg

Iron 3.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Preserved lemons add a unique tang—find them in Middle Eastern grocers or make your own.
• For a lighter version, use low-fat Greek yoghurt and reduce olive oil slightly.
• The tuna sauce can be made ahead and reheated—flavors deepen overnight!

Keywords: tuna jacket potato, Middle Eastern recipe, Noor Murad, lime yoghurt, preserved lemon, spiced tuna, baked potato, Ottolenghi Test Kitchen