Potato spinach and tuna bake

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Here’s a complete recipe for a Potato, Spinach, and Tuna Bake, including an intro, prep/cook time, ingredients, and step-by-step instructions:

Potato, Spinach, and Tuna Bake

This hearty and wholesome bake is the perfect comfort food—packed with tender potatoes, nutritious spinach, and flavorful tuna. It’s easy to prepare, budget-friendly, and ideal for a midweek family dinner or meal prep for the week ahead.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients

  • 4 medium potatoes, peeled and sliced into thin rounds
  • 200g (7 oz) fresh spinach (or use frozen, thawed and drained)
  • 1 can (180–200g) tuna in oil or brine, drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • 1 cup grated cheese (cheddar or mozzarella works well)
  • 1 cup milk (or cream for a richer dish)
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Optional: pinch of nutmeg, herbs like thyme or parsley

Instructions

  1. Preheat Oven:
    Preheat your oven to 180°C (350°F).
  2. Prepare Potatoes:
    Boil sliced potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.
  3. Cook Spinach Mixture:
    Heat olive oil or butter in a pan. Sauté onion and garlic until softened. Add spinach and cook until wilted (or warmed through if using frozen). Season with salt, pepper, and optional nutmeg.
  4. Make White Sauce:
    In a saucepan, melt 2 tablespoons of butter or oil. Stir in flour and cook for 1–2 minutes. Gradually add milk, whisking constantly until smooth and thickened. Season with salt and pepper.
  5. Assemble the Bake:
    In a greased baking dish, layer half the potatoes, then spread over the spinach mixture, flake over the tuna, and pour half the sauce. Repeat with remaining potatoes and sauce. Top with grated cheese.
  6. Bake:
    Bake for 25–30 minutes or until golden and bubbling on top.
  7. Serve:
    Let rest for a few minutes before serving. Pairs well with a crisp green salad or steamed vegetables.
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Here are tips and variations to help you customize and perfect your Potato, Spinach, and Tuna Bake:

Tips

  1. Pre-cook Potatoes Just Right:
    Boil the potatoes until just tender, not mushy. They’ll finish cooking in the oven.
  2. Drain Tuna Well:
    Press out excess liquid from canned tuna to avoid a soggy bake.
  3. Add Crunch:
    Sprinkle breadcrumbs or crushed crackers on top with the cheese for a crispier crust.
  4. Cheese Tip:
    Mix in a stronger cheese like Parmesan for extra flavor, or use a cheese blend.
  5. Rest Before Serving:
    Let the bake sit for 5–10 minutes after removing from the oven to firm up for easier slicing.

Variations

  1. Dairy-Free:
    Use plant-based milk and cheese, and make the sauce with olive oil or vegan butter.
  2. Low-Carb:
    Replace potatoes with sliced zucchini or cauliflower florets (roast them first to reduce moisture).
  3. Spicy Kick:
    Add chili flakes or chopped jalapeños to the spinach layer or sauce.
  4. Add Eggs:
    For a richer dish, beat 2 eggs into the white sauce for a quiche-like texture.
  5. Extra Veggies:
    Layer in cooked mushrooms, sweetcorn, peas, or roasted red peppers.
  6. Use Sweet Potatoes:
    Swap white potatoes for sweet potatoes for a sweeter flavor and more nutrients.
  7. Make it Creamier:
    Stir a spoonful of cream cheese or sour cream into the sauce for extra richness.

Sure! Here’s a Q&A, Nutrition Information, and a Conclusion section to complete your Potato, Spinach, and Tuna Bake recipe:

Q&A

Q: Can I make this dish ahead of time?
A: Yes! You can fully assemble it, cover, and refrigerate for up to 24 hours before baking. Or bake it, cool it, and reheat when needed.

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Q: Can I freeze this bake?
A: Absolutely. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until hot throughout.

Q: What type of tuna works best?
A: Tuna in oil adds extra richness, while tuna in brine is lighter. Either works well—just make sure to drain it thoroughly.

Q: Can I make it gluten-free?
A: Yes. Use gluten-free flour in the white sauce or replace it with a cornstarch-thickened milk mixture.

Q: How do I reheat leftovers?
A: Reheat in the oven at 180°C (350°F) for about 15–20 minutes or microwave individual portions until hot.

Estimated Nutrition (Per Serving)

(based on 4 servings, using whole milk and cheddar cheese)

  • Calories: 420 kcal
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Sodium: 600mg
  • Calcium: 25% DV
  • Iron: 15% DV

Note: Values vary depending on specific ingredients and portion size.

Conclusion

The Potato, Spinach, and Tuna Bake is a simple, satisfying, and nutritious dish that’s perfect for any night of the week. Whether you’re feeding a family, prepping lunches, or just craving something warm and comforting, this recipe delivers on flavor and ease. With plenty of variations and dietary options, it’s easy to make it your own.

 

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