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Baked Potato: Place the potatoes on a baking tray and stab a few times all over. Coat in a drizzle of olive oil and a good pinch of salt. Bake uninterrupted for 80 mins at 350F/180C, or until fork tender, then crank up the heat to 430F/220C for 10mins or until ultra crispy.
Tuna Mayo: In a medium sized mixing bowl combine drained tuna with mayo, dijon, lemon juice, chives, salt, pepper and chilli flakes. Cover in the fridge until needed and give it a quick stir before serving.
Salad (optional): In a medium sized mixing bowl combine cucumber, tomato, avocado, red onion, dill, extra virgin olive oil, lemon juice and a good pinch of salt and pepper. Cover in the fridge until needed and give it a quick stir before serving.
Tuna Baked Potato: Slice through the centre of the potatoes, then use a tea towel to wrap around the bottom and gently squeeze the potato open with your hands. Add butter and salt to the centre, then use a fork to mix into the potato. Top with tuna mayo, then crumble over feta and serve up!