Recipe: Zesty Tuna Torpedoes (stuffed baked potatoes with pizza topping)

ZESTY TUNA TORPEDOES

1 (6 ounce) can Bumble Bee Chunk Light or Chunk White Tuna in water
3 Tablespoons canned chopped olives, drained (optional)
4 medium russet or baking potatoes
Olive oil
1/2 cup purchased pizza sauce
1 cup shredded pizza cheese blend (cheddar and mozzarella)

Center rack in oven. Preheat oven to 375 degrees F.

Open can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.)

Place tuna in a bowl, flake into small pieces with a fork. Stir in olives, if using. Cover and refrigerate.

Prick outside of potatoes with fork, to allow steam to escape.

Bake until tender, 1 to 1 1/4 hours. Remove from oven, wrap with paper towels; set aside until cool enough to handle.

Increase oven to 500 degrees F.

Cut potatoes in half, lengthwise. Scoop out flesh, leaving a 1/4-inch shell; brush both sides of shells with olive oil. Arrange on a large baking sheet.

Bake 4 to 5 minutes, until crisp.

Carefully remove baking sheet from oven. Spread each potato with 1 Tablespoon pizza sauce, then sprinkle with flaked tuna and shredded cheese.

Return to oven for 1 to 2 minutes, until bubbly and golden.

Servings: 4