Tuna and potato pie with eggs

Ingredients

• 400 gtinned tuna
• 2eggs
• 1 mediumonion
• 50 mlolive oil
• 1egg yolk
• 250 grice
• to tastenutmeg
• 125 ggrated cheese
• to tastesalt
• 200 mlbéchamel sauce

Instructions

1. 1

   Boil the eggs

   Cook the eggs in a pan of water. Once hard-boiled, peel and slice them, then set aside. Flake the tuna with a fork and keep it ready.

2. 2

   Cook the rice

   Warm the olive oil in a pan and add the chopped onion. Cook gently, stirring occasionally, until the onion is lightly golden. Stir in the rice and a little salt, then fry it in the oil for about 1 minute. Add water equal to twice the volume of the rice and bring to the boil over a medium-high heat. Lower the heat and cook for about 10–12 minutes. When the rice is cooked, fold in the flaked tuna and turn off the heat.

3. 3

   Heat the oven

   Preheat the oven to 180°C.

4. 4

   Mix the topping

   In a bowl, combine the béchamel sauce, egg yolk and nutmeg.

5. 5

   Assemble and bake

   Spoon the rice and tuna mixture into an ovenproof dish and arrange the egg slices over the top. Pour over the béchamel mixture and scatter on the grated cheese. Bake for about 30–35 minutes, until golden.

6. 6

   Serve the pie

   Turn off the oven and serve.

What is tuna and potato pie with eggs?

Despite its name, this version is built around rice rather than potato: cooked rice is mixed with tuna, layered with sliced egg and baked under béchamel and cheese. It draws on the Portuguese tradition of practical, home-style oven dishes that turn pantry staples into a meal for the table.

The rice makes a substantial base, while the creamy topping browns in the oven. Sliced egg adds another layer of texture and makes the dish easy to portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 725 calories, 43g protein, 55g carbs, 26g fat.

The rice supplies most of the carbohydrates, while olive oil, cheese and béchamel contribute much of the fat. Tuna, eggs and cheese provide most of the protein. Pair a portion with salad or green vegetables to add freshness and balance the plate.

The ingredients that matter

Rice: the method fries the grains briefly in oil before adding water, which helps them take on the onion’s flavour. Use the stated two-to-one water-to-rice volume and check the packet if your rice needs a different cooking time.

Tuna: flake it with a fork before mixing it through the cooked rice so it is distributed evenly. If the tuna is packed in liquid, drain it well first.

Béchamel and cheese: the sauce, egg yolk and nutmeg make a creamy topping, while grated cheese provides the golden finish. Season the sauce carefully because the tuna and cheese may already be salty.

Cook the rice before baking

Gently cook the onion until it is just lightly golden; avoid letting it darken, as it will continue cooking with the rice. Stir the rice in the oil for about a minute before adding the water.

The rice should be cooked before the tuna is added. Once it is tender, mix in the tuna and turn off the heat rather than cooking the mixture for longer on the hob.

Build an even layer

Spread the rice and tuna evenly in the ovenproof dish so the topping reaches across the whole surface. Arrange the egg slices on top rather than stirring them into the rice, which keeps them visible when the pie is served.

Pour the béchamel mixture over the filling and finish with an even scattering of cheese. This helps the top brown consistently.

Look for a golden top

Bake at 180°C for about 30–35 minutes, as directed. The cheese should be golden and the béchamel set around the edges; if the top colours quickly, keep an eye on it for the rest of the bake.

The recipe does not give a resting time, so serve once it is ready. Taking care when portioning helps keep the egg slices and topping in place.

Serve it with

A crisp green salad or simply dressed leafy vegetables bring freshness alongside the rich, cheesy topping. Steamed green beans or broccoli also make an easy vegetable side.

For a fuller spread, serve the pie with a tomato salad and bread. As the dish already contains rice, sides can stay light and vegetable-focused.

Recipe notes & tips

• Drain the tinned tuna well if it is packed in water or oil.
• Chop the onion evenly so it softens at a similar rate.
• Use a pan large enough to cook the rice without crowding it.
• Taste the rice before adding extra salt, as the topping ingredients can be salty.
• Spread the béchamel and cheese right to the edges for an even finish.

Variations

• Add peas: stir cooked peas through the rice and tuna before assembling.
• Use another cheese: choose a firm, well-flavoured cheese that melts and browns.
• Add herbs: fold chopped parsley into the tuna and rice mixture.
• Include vegetables: add cooked, well-drained spinach to the rice for extra colour.
• Make it peppery: add a little black pepper to the béchamel mixture.

Common mistakes to avoid

• Overcooking the onion: keep the heat low and stop when it is only lightly golden.
• Watery tuna: drain it before flaking so it does not make the rice mixture wet.
• Mushy rice: use the stated water ratio and check the rice as it nears the end of its cooking time.
• Uneven topping: spread the béchamel and cheese over the whole dish before baking.
• Browning too quickly: keep an eye on the pie during the final part of the bake.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat in an oven until hot throughout, or microwave individual portions; the topping may soften when reheated.

Frequently asked questions