CHEESY TUNA POTATO BAKE
This easy tuna potato bake comes together a lot quicker than regular potato bakes. No need to cook in the oven for ages!
This is a very versatile recipe. Trying using a combination of kumara and potato. If you don’t like tuna, you could use salmon (smoked or canned), chopped ham, diced (cooked) bacon or smoked chicken. Finely chopped steamed broccoli or baby spinach are great alternatives to courgette.
CHEESY TUNA POTATO BAKE
This easy tuna potato bake comes together a lot quicker than regular potato bakes. No need to cook in the oven for ages!
Ingredients
POTATO BAKE
- 700 g potatoes (1lb 9oz)
- 3 tsp chicken stock powder
- 2 courgettes
- 2 cloves garlic
- 410 g can whole kernel corn (14oz)
- 200 g can tuna in spring water (7oz)
- 50 g butter (1.8oz)
- 1/4 cup plain flour (38g)
- 1 2/3 cups milk (410ml)
- 1 tsp Dijon mustard
- 3/4 tsp dried dill
- 1 3/4 cups grated tasty cheddar cheese, divided (175g)
TO SERVE
- 250 g green beans (8.8oz)
Instructions
PREPARE POTATO BAKE
Peel potatoes and dice into 1-2cm cubes. In a large saucepan, dissolve chicken stock powder in approximately 1.5L boiling water. Add potatoes and boil for 15 minutes, until tender.
Meanwhile, grate courgette and pat with paper towels to remove excess moisture. Crush garlic and drain cans of corn and tuna.
Make the cheesy sauce by melting butter in a medium saucepan over a medium heat. When butter is bubbling, stir in flour and cook for 1 minute. Slowly whisk in milk and cook until mixture has thickened (approximately 5 minutes). Stir in mustard, dill and 1 1/4 cups cheese until cheese has melted. Season to taste with salt and pepper. Add courgette, garlic and drained corn and tuna.
Turn oven on to the grill setting. Drain potatoes well and combine with the cheesy sauce mixture. Pour into a large oven-safe dish and sprinkle with remaining cheese. Place in the middle of the oven and grill until cheese is golden brown (3-5 minutes). Watch it carefully! Remove from oven and leave to rest for 5 minutes.
PREPARE BEANS
While potato bake is resting, trim the ends off the beans and microwave for 2 minutes, until tender.
SERVE
Serve portions of potato bake with beans on the side.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free chicken stock powder. Replace plain flour with plain gluten-free flour.
INGREDIENT NOTES / SWAPS: You could use a mixture of kumara and potatoes. You could double the amount of tuna if you want more protein. Good alternatives to tuna are diced, cooked bacon, chopped ham or hot smoked salmon. Frozen beans can be used instead of fresh.
STORING AND REHEATING: Potato bake can be reheated in the oven. Otherwise store individual portions in airtight containers and reheat in the microwave.
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6 Comments
Just absolutely love this. Made a cross between bechamel and velouté with the stock and emmental. With the mustard and fresh dill and roasted garlic… Wow so good thanks for the inspiration.
Thanks Rich, so pleased to hear that! 🙂
First time to use tuna and potatoes together. That was what I had and when I searched I found this recipe. It came out well. It was a bit soggy because I used creamy corn but it was delicious. I will definitely make it again. Thank you.
That’s great to hear, Adiam. I’m so pleased you enjoyed it 😊
Really tasty, the cheese sauce was amazing. Used carrot instead of courgette and put mozarella on top as it was going off. Will definitely make again and will use courgette next time.
Glad to hear that Daniela! Carrot and mozzarella sound like great additions. Thanks for the feedback 🙂