Tuna filling on jacket potatoes will be creamier and tastier with 1 simple ingredient

The humble jacket potato is a hearty, warming and filling dish that has become a lunchtime classic over the years.

While it may be a simple meal, it's the filling that really makes it and there are few better choices than tuna, topped with a generous helping of cheese or sweetcorn. But the flaky fish on its own is a bit dry so it's usually paired with mayonnaise to lock in some much needed moisture and to lend it a creamy taste. But food experts say there is a better alternative to mayonnaise that is healthier, tastier and creamier - and that's Greek yoghurt.

Much like mayonnaise, Greek yoghurt is nice and thick, so it provides that same smooth texture but it is much richer and creamier, and has a slight tang to it that makes the overall flavour of the tuna much tastier. As such, it makes the perfect substitute for mayonnaise. Plus, it's lower in calories and fat, and higher in protein, so it's a healthy option that means you don't have to compromise on flavour.

Experts at Hello Fresh explain: "For some people, the reason to eat more Greek yoghurt compared to other yoghurt types is that it simply tastes better. You may agree, but this is very much a question of personal taste. What is undeniable, however, is that Greek yoghurt has a richer, creamier texture than nearly all other natural yoghurts.

"Greek yoghurt is lovely and thick, you still get that deliciously rich, smooth and creamy texture that mayonnaise brings, but with a slight tanginess that makes the overall dish much tastier."

The experts add: "Greek-style natural yoghurt can be eaten all on its own without any other ingredients. Nevertheless, it tends to be used to bring out other flavours with its creamy tanginess. "

To create a delicious tuna filling for your jacket potato, all you need is a 150g drained tin of tuna in spring water, 50g of Greek yoghurt and some sea salt and black pepper for seasoning. You can also enhance the dish by adding some additional ingredients like sweetcorn or cheese.

Simply combine the tuna and yoghurt together in a bowl, and then add the seasonings to your preferred taste. Then add in any extras you want and simply pour the filling inside a halved jacket potato, and serve alongside salad or coleslaw.

Explaining its recipe for tuna and sweetcorn jacket potato, experts at Onken said: "A real favourite as a lunchtime or supper dish and the yoghurt works as a wonderful substitute for mayonnaise and is a much healthier option.

"Wash the baking potatoes, prick or cut slightly across the top. Place in oven 180C/160C Fan/Gas Mark 4 for 1 ¼ - 1 ½ until potatoes are soft and cooked with a crispy skin.

"Combine the tuna, sweetcorn and yoghurt together in a small bowl, season with a little salt and cracked black pepper. Cut the potatoes in half or quarters and divide the filling between the 2 potatoes, serve garnished with salad leaves and or coleslaw."