Baked mashed potatoes with tuna and egg

Ingredients

• 350 g (12⅓ oz)canned tuna
• 1 kg (2¼ lb)potatoes
• 2eggs
• 1 mediumonion
• 200 ml (about 1 cup)tomato pulp
• 50 ml (¼ cup)olive oil
• ½ teaspoonpepper
• A pinchnutmeg
• 200 ml (about 1 cup)béchamel sauce
• 200 ml (listed as ½ pint; 236 ml)whipping cream
• 25 g (1 oz)grated Parmesan or grated mozzarella
• To tastesalt
• As neededwater, for cooking the eggs
• For fryingvegetable oil

Instructions

1. 1

   Cook the eggs

   Put the eggs in a saucepan of water and cook until hard-boiled. Peel them and set aside.

2. 2

   Fry the potatoes

   Peel and wash the potatoes, season with salt and cut them into round slices. Fry in hot oil, then transfer to a plate lined with absorbent paper.

3. 3

   Flake the tuna

   Drain the tuna and break it up with a fork. Set it aside.

4. 4

   Cook the tuna

   Put the olive oil, chopped onion and chopped garlic in a saucepan. Cook over a low heat, stirring occasionally, until the onion begins to turn lightly golden. Add the tuna and tomato pulp, season with pepper, and cook for 4 to 5 minutes, stirring occasionally.

5. 5

   Heat the oven

   Preheat the oven to 180°C (350°F).

6. 6

   Mix the topping

   Stir together the béchamel sauce, cream and nutmeg.

7. 7

   Layer and bake

   In a baking dish, arrange a layer of potatoes, a layer of tuna and a second layer of potatoes. Slice the eggs and arrange them on top, pour over the béchamel mixture and scatter over the grated cheese. Bake for about 45 minutes, until golden brown.

8. 8

   Serve the bake

   Turn off the oven and serve.

What is baked mashed potato with tuna and egg?

Despite its name, this recipe is assembled with fried potato slices rather than mashed potatoes. It is a Portuguese-style layered bake, combining tuna in tomato sauce with egg and a creamy, browned topping.

The layers make it hearty and easy to portion at the table. The contrast between tender potato, savoury tuna and the rich sauce is what makes this version satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 37g protein, 55g carbs, 40g fat.

Potatoes and tomato pulp provide most of the carbohydrates, while tuna and eggs contribute much of the protein. Olive oil, whipping cream, béchamel and cheese account for much of the fat; serve a moderate slice with salad or vegetables to balance the plate.

The ingredients that shape the dish

Potatoes: Cut the potatoes into even rounds so they cook at a similar rate and fit neatly into the baking dish. The recipe fries them before baking, so they should be tender and lightly coloured rather than crisp all the way through.

Tuna and tomato: Drain the tuna well before adding it to the onion and tomato pulp. This keeps the filling savoury and moist without making it watery.

Creamy topping: Béchamel, whipping cream and nutmeg form a rich sauce that coats the layers. Parmesan gives a sharper finish, while mozzarella melts into a milder, stretchier topping.

Frying the potato slices

Keep the oil hot enough to fry the potatoes, but avoid crowding the pan. Too many slices at once can lower the oil temperature and leave them greasy.

Lift the cooked slices onto absorbent paper as directed. Letting excess oil drain helps the finished bake feel less heavy.

Building the tuna filling

Onion: Cook it slowly in the olive oil until it starts to turn golden; this gives the filling a sweet, savoury base. Stir from time to time so it cooks evenly.

Tuna: Add the drained, flaked tuna with tomato pulp and pepper, then cook for 4 to 5 minutes. The mixture should be moist but not runny before it goes between the potato layers.

Layering and checking for doneness

Make the layers in the stated order: potatoes, tuna, then another layer of potatoes. Arrange the sliced cooked eggs on top before pouring over the béchamel and cream mixture.

Bake at 180°C for about 45 minutes, until the top is golden brown. If the cheese colours quickly, use the appearance of the bake and the full cooking time as cues rather than waiting for an especially dark crust.

Serving the bake

Let the dish settle briefly after baking so the layers are easier to serve. A crisp green salad or steamed vegetables make a fresh accompaniment to the creamy, potato-rich main.

The recipe is substantial on its own, so keep sides simple and season them lightly.

Recipe notes & tips

• Cut the potato rounds to a similar thickness for more even frying.
• Drain the tuna thoroughly before flaking it.
• Cook the onion gently so it turns golden without catching.
• Use a baking dish large enough to hold the layers without pressing them down.
• Choose Parmesan for a more savoury finish or mozzarella for a milder, meltier top.

Variations

• Use mozzarella: Choose it for a mild, soft-melting cheese topping.
• Choose Parmesan: Use it for a sharper, more savoury browned crust.
• Add herbs: Stir chopped parsley into the tuna filling for a fresh note.
• Season the sauce: Add a little extra nutmeg if you enjoy its warm flavour.
• Serve with greens: Pair each portion with a simple dressed salad or steamed vegetables.

Common mistakes to avoid

• Crowding the frying pan: The potatoes may turn greasy; fry them in batches.
• Leaving water in the tuna: The filling can become loose; drain it well before cooking.
• Cooking the onion too quickly: It can brown unevenly; keep the heat low and stir occasionally.
• Making uneven slices: Some potatoes may remain firm; cut rounds to a consistent thickness.
• Baking by colour alone: A browned top does not guarantee evenly heated layers; bake at 180°C for about 45 minutes as directed.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven at 180°C until piping hot throughout; individual portions can also be reheated in a microwave.

Frequently asked questions