Scale

4 medium russet potatoes

1 can (5 oz / 140 g) tuna, drained

3 tbsp mayonnaise

1 tsp Dijon mustard (more to taste)

½ cup shredded cheddar cheese

2–3 small pickles, diced

Salt & pepper, to taste

1 tbsp butter, melted (optional, for brushing)

Fresh parsley, chopped, for garnish

Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Bake Potatoes:
Wash and dry potatoes. Pierce several times with a fork. Bake 50–60 minutes until tender.
Prepare Tuna Filling:
In a bowl, mix tuna, mayonnaise, Dijon mustard, diced pickles, salt, and pepper.
Assemble Tuna Melts:
Slice baked potatoes in half lengthwise and scoop slightly to make room for filling.
Fill each potato with tuna mixture. Top with shredded cheddar cheese.
Melt Cheese:
Return potatoes to oven for 5–7 minutes until cheese is melted and bubbly. Optionally, brush edges with melted butter for extra richness.
Serve:
Garnish with fresh parsley and serve immediately.

Swap cheddar for mozzarella or Gruyère for different flavors.

Add a pinch of paprika or chili flakes to the tuna for a little kick.

Make ahead: bake potatoes and prepare tuna filling separately; assemble and melt cheese before serving.

Perfect as a light dinner or hearty lunch.