Crispy Baked Potato With Stir Fry Chili Tuna

• 2 big potatoes
• 1 (200 g) can tuna in vegetable oil (sunflower)
• 1 (200 g) can sweetcorn
• 3 crushed garlic cloves (fresh)
• 4 chopped chilies (green & red)
• 12 onion, chopped
• 12 onion, sliced
• 1 slice crushed ginger (fresh)
• 6 chopped mange-touts peas
• 1 big red pepper
• 1 dash olive oil
• 1 dash sesame oil
• 1 dash chili sauce
• 1 dash balsamic vinegar

1. Baking crispy Potatoes Preheat over to 350C.
2. Pierce potatoes with a fork and place into baking tray.
3. Pour olive oil liberally onto potato.
4. Every 15 minutes spoon residual oil onto potatoes.
5. Bake for 90 minutes.
6. (Use a wok or a large frying pan) Preheat wok to highest setting and dash with olive oil.
7. Fry chopped onion, garlic and ginger until golden brown
8. Fry the tuna & sweetcorn sauce
9. Dash to taste chili sauce and sesame oil for about 5 minutes
10. Cook the remainder of the vegetables for 3 minutes with a dash of Balsamic vinegar.
11. Serve immediately.

potatoes, tuna, sweetcorn, garlic, chilies, onion, onion, ginger, mangetouts peas, red pepper, olive oil, sesame oil, chili sauce, balsamic vinegar

Taken from www.food.com/recipe/crispy-baked-potato-with-stir-fry-chili-tuna-87424 (may not work)