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?