|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Comforting, hearty, and simply delicious, this tuna and potato bake recipe is an easy-to-make and budget-friendly dish, perfect for busy weeknights. Packaged scalloped potatoes, canned tuna, and a succulent and creamy mayonnaise-based sauce create an irresistible dish that's hearty and filling. Some tangy Cheddar cheese and a touch of mustard bring the flavors together in this layered casserole. A crispy bottom of potatoes and a layer of creamed tuna topped with a cheesy crust are all that you need to feed a family in less than one hour. Serve your tuna potato bake with steamed broccoli, roasted asparagus, or a fresh green salad.
By using store-bought scalloped potatoes you are saving tons of time. The often overlooked canned tuna delivers a lot of protein and nutrition at a low cost—a 6-ounce serving of water-canned tuna has a whopping 40 grams of protein and just 5 grams of fat. Choose canned tuna that is packed in water if you want a lighter dish, or go for the oil-packed version for a heartier dish. In either case, choose tuna that is sustainably sourced and low in mercury. Using skipjack tuna is your best bet.
5 ounces packaged scalloped potatoes
1 medium onion, thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/4 cups milk
2 cans tuna, drained and flaked; 14 ounces total
1/2 cup mayonnaise
1/2 cup grated Cheddar cheese
1/2 teaspoon hot pepper sauce
1 teaspoon prepared mustard
Optional: 1 dash paprika
Cook the Potatoes and Onions
Gather the ingredients.
Mix the potatoes and onions. Arrange the potato and onion mixture in a 2-quart casserole dish. Pre-heat the oven to the temperature indicated on the package of scalloped potatoes.
Bake for 20 to 25 minutes, or until the potatoes are tender. Remove from oven and set aside.
Make the Creamy Tuna
In a saucepan over low heat, melt the butter. Stir in the flour, salt, and pepper.
Gradually stir in the milk. Cook, stirring constantly, until the sauce has thickened and is smooth.
Fold in the drained tuna.
Assemble the Casserole
Pour the tuna sauce mixture over the potatoes.
In a bowl, combine the mayonnaise, cheese, hot sauce, and mustard.
Spread the cheese mixture over the tuna layer.
Return the casserole to the oven. Bake, uncovered, for 10 to 15 minutes, until hot and bubbly. If desired, sprinkle with paprika before serving.
How to Store Tuna Potato Bake
- Store any leftover casserole in the refrigerator, covered. Keep for 3 to 4 days and reheat in the microwave or oven at 350 F until hot.
- Freeze leftovers in heavy-duty freezer bags or sealed freezer containers. Label the contents with the date and keep them for 2 to 3 months. Reheat the frozen portions in the microwave.
Substitutions and Variations
- Swap the canned tuna for canned salmon, chicken, or turkey.
- Use your scalloped potato recipe as the base for the tuna and cheese layers.
- Include vegetables in the tuna potato bake such as frozen peas and diced carrots, steamed broccoli or cauliflower florets, or chopped asparagus.
- You can spice up the tuna bake by adding more hot sauce or using pepper jack cheese rather than cheddar.
- Serve the tuna potato bake topped with salsa or fresh pico de gallo.
- Add some crushed potato chips or buttered breadcrumbs to the top layer for extra crunch.
U.S Department of Agriculture, Agricultural Research Service. FoodData Central, "Tuna, Canned in Water." 1 April 2019.