Tuna And Potato Bake.

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Servings: 4 Difficulty: Intermediate
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A comforting, hearty casserole featuring tender potatoes and flaky tuna in a savory herb sauce.
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This Tuna and Potato Bake is a wholesome, family-friendly meal that combines the earthy comfort of baked potatoes with the savory richness of canned tuna. It’s an excellent way to use up pantry staples like onions, garlic, and mixed herbs to create something special. The dish is simple to prepare, requiring minimal chopping and mixing, making it perfect for busy weeknights. The potatoes become tender and infused with flavor, while the tuna adds a substantial protein boost. Serve it straight from the oven with a side of green vegetables for a balanced dinner.

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Tuna And Potato Bake.

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 35.0

Description

This Tuna and Potato Bake is a wholesome, family-friendly meal that combines the earthy comfort of baked potatoes with the savory richness of canned tuna. It&# 226;€™s an excellent way to use up pantry staples like onions, garlic, and mixed herbs to create something special. The dish is simple to prepare, requiring minimal chopping and mixing, making it perfect for busy weeknights. The potatoes become tender and infused with flavor, while the tuna adds a substantial protein boost. Serve it straight from the oven with a side of green vegetables for a balanced dinner.

Ingredients

Directions

  1. Preheat your oven to 180ðC (350ðF).
  2. Peel the potatoes and slice them thinly. Place the potato slices in a bowl of cold water to prevent browning.
  3. Heat the sunflower oil in a large skillet over medium heat. Add the sliced onion and cook for 5-7 minutes until softened and translucent.
  4. Add the crushed garlic and sugar to the skillet, stirring for another minute until fragrant.
  5. Drain the water from the potato slices and pat them dry with a clean kitchen towel.
  6. Add the drained potatoes to the skillet with the onions. Toss to coat evenly in the oil and seasonings.
  7. Transfer the potato and onion mixture to a greased baking dish, spreading it out in an even layer.
  8. Flake the canned tuna with a fork and distribute it evenly over the potatoes.
  9. Scatter the chopped black olives over the top.
  10. Sprinkle the mixed herbs evenly over the entire dish.
  11. Cover the baking dish with aluminum foil and bake for 25 minutes.
  12. Remove the foil and bake for an additional 10 minutes, or until the potatoes are tender when pierced with a fork.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 35.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.5mg1%
Total Carbohydrate 8.1g3%
Dietary Fiber 1.5g6%
Sugars 3.7g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a creamier texture, you can add a splash of milk or a dollop of sour cream before baking.

If you prefer a crispier top, broil the dish for the last 2-3 minutes of cooking, watching closely to prevent burning.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Ensure the potatoes are sliced uniformly so they cook evenly. A mandoline slicer can be helpful for this.

Keywords: tuna, potato, bake, casserole, dinner, easy, comfort food, onion, garlic, herbs, olives, main course, family meal, budget friendly, hearty, protein, vegetarian option, oven dish, simple, quick meal
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