Cheesy Tuna Potato Bake is a hearty, wholesome, and deeply comforting oven-baked casserole. Grated potatoes are lightly pre-baked with olive oil to form a crispy, tender crust, then layered with a savory mixture of canned tuna, eggs, cherry tomatoes, bell peppers, onions, fresh coriander, and melted mozzarella cheese.
Baked until the eggs are perfectly set and the mozzarella forms a golden, bubbly top, this easy one-dish meal comes together effortlessly for a satisfying lunch or family dinner!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Servings: 4 portions
Ingredients
For the Crispy Potato Crust:
- 3 medium potatoes, peeled and coarsely grated
- 1 tbsp olive oil
- ½ tsp freshly ground black pepper
- ½ tsp salt
For the Tuna & Egg Filling:
- 1 can (160g / 5.5 oz) tuna, drained thoroughly
- 3 large eggs
- 1 small onion, finely chopped
- ½ cup cherry tomatoes, halved
- 1 small bell pepper (red or green), finely chopped
- ¼ cup fresh coriander (cilantro), finely chopped
- 1½ cups shredded mozzarella cheese (divided)
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
Step-by-Step Instructions
1. Prepare and Pre-Bake the Potato Base
Preheat your oven to 190°C (375°F). Squeeze the grated potatoes tightly in a clean kitchen towel or paper towel to remove excess liquid. Place the drained grated potatoes into a baking dish, drizzle with 1 tablespoon of olive oil, and season with black pepper and salt. Spread evenly across the bottom, pressing down lightly. Bake in the oven for 12 to 15 minutes until softened and lightly golden.
2. Mix the Tuna and Egg Topping
While the potatoes are pre-baking, combine the drained tuna, chopped onion, halved cherry tomatoes, chopped bell pepper, and fresh coriander in a medium mixing bowl. Add the 3 eggs, half of the shredded mozzarella cheese (¾ cup), salt, and black pepper. Stir thoroughly until everything is well blended.
3. Assemble the Casserole
Remove the baking dish with the pre-baked potatoes from the oven. Pour the tuna and egg mixture evenly over the potato base, spreading it out with a spatula. Top generously with the remaining ¾ cup of shredded mozzarella cheese.
4. Bake and Serve
Return the dish to the oven and bake for 18 to 20 minutes, or until the egg mixture is fully set in the center and the mozzarella cheese on top is completely melted and golden brown. Let it cool for 5 minutes before slicing and serving warm!
Helpful Cooking Tips
- Squeeze the Potatoes: Removing excess moisture from the grated potatoes is crucial to prevent the crust from becoming soggy while pre-baking.
- Drain the Tuna Well: Make sure to drain the canning liquid or oil from the tuna thoroughly so the egg mixture sets cleanly without extra liquid.
- Let It Rest: Resting the casserole for 5 minutes after baking allows the eggs and cheese to firm up, making it much easier to cut into neat portions.
Tasty Customization Ideas
- Add More Veggies: Sweet corn, sliced black olives, sautéed mushrooms, or baby spinach make fantastic additions to the tuna mix.
- Cheese Variations: Combine mozzarella with sharp Cheddar or Gouda cheese for a richer flavor profile.
- Spicy Twist: Add a pinch of chili flakes, diced jalapeños, or smoked paprika into the egg mixture.
Serving Suggestions
Serve this Cheesy Tuna Potato Bake hot directly from the baking dish. It pairs wonderfully with a fresh garden side salad, sliced avocados, or a drizzle of garlic mayo!
