Recipe – Tuna Bake!

May 30, 2011

tuna bake recipe

Mondays are mental days in our house. I spend most of the day driving back and forth between our two local towns dropping people at events. The last event of the day is the girls’ ballet and tap lesson which doesn’t finish till 6pm, so I really need to have dinner done and waiting for us when we get home. So Monday night is ‘bake night’ and one of our favourite ‘bake’ dishes is Tuna Bake!

This is a real 1950′s recipe, complete with crushed up potato chips sprinkled across the top and everyone in our family loves it!

Tuna Bake Recipe

Approx 2 cups of rice (or as much as you need to cover the base of your dish)
2 tins of tomatoes
1 small onion
1 carrot and or zucchini – grated
2 large tins of tuna
1 tin of cream of mushroom soup (and milk and water) OR 3 cups of home made cream of mushroom soup.
1 cup of grated mozzarella cheese
Plain potato chips.

The exact quantities of ingredients for this recipe depend on how big a dish you are using and how many people you want to feed. The above quantities feeds our family of six with several serves (Zoe had four serves tonight!) and I make it an large lasagne dish. The recipe is very forgiving, add a little more or a little less of each main ingredient according to taste, or what you have in the cupboard.

Cook the rice, rinse and drain. Grease a large oven proof dish and put a layer of rice on the bottom of the dish.

Chop onions finely and fry gently in a little oil till soft. Add the tomatoes and grated veggies (you could add any veggies you like) and cook for ten minutes or until veggies are cooked through. Pour the tomato and veggie mix evenly over the rice.

Drain two tins of tuna (more or less depending on your dish and how much you like it) and break up the chunks. Spread evenly over the layer of tomato.

Warm the mushroom soup till it almost boils, add the grated cheese and stir until all the cheese has melted. I usually make home made mushroom soup similar to this recipe, but without the swiss brown mushrooms (just add more regular mushies) and freeze it. But if I don’t have any soup in the freezer I break out a tin – it tastes the same and makes this a really easy recipe. Pour the mushroomy cheesey sauce gentle over the tuna layer.

You could just sprinkle the top with a little extra cheese at this point, but to get the true 1950′s feel crush up some plain potato chops and sprinkle them across the top.

Carefully put your tuna bake in a moderate oven for about 45 minutes (if you don’t use chips you might want to cover it with foil until the last few minutes so the cheese doesn’t burn).

Do you have a go to prepare in advance dinner for those nights when you are rushed off your feet?

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Amanda May 30, 2011 at 11:04 pm

Ooh this looks tasty and my little man loves tuna so will be trying this one out soon! Thanks Kate :-)

Jen May 30, 2011 at 11:10 pm

Monday nights are tricky for us too, I run a Girl Guide unit and am out across dinner time (5.45-8.15) so I hae been using my big slow cooker. I love it – put it on in the morning and the boys can dish themselves up whenever they are ready to eat. Tonight was a yummy beef stroganoff, I love the way the meat falls apart after 8 hours in the cooker.

Rebecca May 30, 2011 at 11:21 pm

This looks great. Whenever we’re really busy which at the moment is also a Monday I bust out a rissotto which is relatively quick to make or if it needs to be pre-prepared I have several variety of cottage pie that my kids wolf down

Brooke May 31, 2011 at 10:59 am

I thought the top was filo pastry! When we were younger my brother and I loved one of Mum’s cookbooks because it showed chips served with sloppy joes. We always insisted that we had to get chips because it was in the picture!

I’m trying to collect all of my simple, easy, freezable meals that I can cook up in these last couple of weeks before baby number 2 arrives. Pulling something out of the freezer for an easy meal is heaven!

casso June 2, 2011 at 12:16 am

I make dinner every weekday while DS (2yrs) sleeps. That way, come dinnertime, it’s merely a matter of re-heating and eating. It has made our lives SO much easier! Bakes, curries, nacho mix – these are my top three for sure. And everyone loves them too.

jen June 14, 2011 at 9:26 am

I made a completely different variation of this the other night and it went down a treat too. Mine’s a tuna mornay with pasta. They’re a great winter dish.

Anita July 14, 2011 at 7:13 pm

Just cooked this great recipe. Didn’t have mushroom soup so used cream of chicken and it went down a treat. Even my master fussy 3 year old loved it!

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