Potato, spinach and tuna bake

With golden parmesan and a zesty tuna sauce this hearty bake will warm your family on cold winter nights.

  • 25 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Potato, spinach and tuna bake
  • 1 kilogram potatoes, peeled, cut into 5mm slices
  • 200 gram chopped baby spinach leaves
  • 1 onion, finely sliced
  • 40 gram butter
  • 2 tablespoon plain flour
  • 2 1/2 cup milk
  • 1 425 gram can tuna, drained, flaked
  • 1/2 cup grated parmesan, plus 1/4 cup extra
  • 1 grated zest lemon


Potato, spinach and tuna bake
  • 1
    Preheat oven to 180°C. Lightly grease an 8-cup baking dish.
  • 2
    In a medium saucepan, melt butter on high. Stir in flour and cook 1 minute. Remove from heat. Gradually mix in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Stir in tuna, parmesan and zest. Season to taste.
  • 3
    Arrange half potato slices in dish. Layer with half spinach, onion and one-third tuna sauce. Repeat layers, finishing with tuna sauce. Cover with foil. Bake 30 minutes.
  • 4
    Uncover and sprinkle with extra parmesan. Bake a further 15-20 minutes until potato is tender and top is golden.


Buy a wedge of parmesan rather than packets of ready grated or shaved parmesan. It has a better flavour, is cheaper and will keep for 1 month when wrapped and sealed in a snap-lock bag in the fridge.

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