Tuna potato bake

Bake it till you make it.

  • 1 hr 30 mins cooking
  • Serves 6
  • Print
Layers of sliced potato, tuna and cheese come together to create a super easy and budget-friendly meal for the family.
Looking for more potato bakes or more tuna recipes?


Tuna potato bake
  • 1.2 kilogram potatoes, thinly sliced
  • 425 gram canned tuna in springwater, drained, flaked
  • 1 (80g) brown onion, thinly sliced
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 2 cup (200g) coarsely grated havarti cheese
  • 1 cup (250ml) pouring cream
  • 2 clove garlic, crushed
  • 2 teaspoon finely grated lemon rind


Tuna potato bake
  • 1
    Preheat oven to 200°C. Grease a shallow 2-litre (8-cup) ovenproof dish.
  • 2
    Layer about one-third of the potato in dish. Top with half the tuna, half the onion and half the parsley. Sprinkle with ½ cup of the cheese. Repeat layering, finishing with potato. Press down firmly. Cover dish with foil; bake for 1 hour.
  • 3
    Combine cream, garlic and rind in a small bowl. Season to taste. Pour cream mixture over potato. Sprinkle with remaining cheese.
  • 4
    Bake, uncovered, for 30 minutes or until potato is tender and top is browned.

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