Baked Potato Stuffed with Tuna
Rinse the potatoes and cook for 20-25 minutes in boiling salted water. Meanwhile, drain the tuna well. Rinse the chives, shake dry and thinly slice. Rinse the cucumber, pat dry and finely dice. Mix the yogurt with the mayonnaise and lemon juice and season with salt and pepper.
Mix the tuna, diced cucumber and chives with the yogurt mixture and season again. Drain the potatoes, let cool briefly, cut in half crosswise and scoop out the pulp, leaving a 0.5 cm (approximately 1/4 inch) border. Place the halves cut side up in a round baking dish and fill with the tuna mixture. Serve immediately.