Tuna & Potato Bake Recipe – Spinach, Paprika & Chilli Flakes

Last Updated on 2 months by Neha Deshmukh

Tuna & Potato Bake Recipe – Spinach, Paprika & Chilli Flakes

Hey everyone! I’m so excited to share this Tuna & Potato Bake with you. It’s a total comfort food classic, and honestly, it’s been a lifesaver on busy weeknights. I first made this when my kids were little, and it quickly became a family favourite – warm, cheesy, and packed with flavour. It’s surprisingly easy to throw together, and the leftovers (if there are any!) are just as good. Let’s get baking!

Why You’ll Love This Recipe

This Tuna & Potato Bake is the perfect blend of simple ingredients and big flavour. It’s creamy, cheesy, and has a lovely little kick from the chilli flakes. Plus, it’s a fantastic way to use up leftover potatoes! It’s a hearty, satisfying meal that the whole family will enjoy, and it’s ready in under an hour. What’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Tuna & Potato Bake:

• 1 kg potatoes
• 1 tbsp olive oil
• 1 tbsp butter, melted
• 1 small onion, finely chopped
• 1 large garlic, minced
• 3 cups baby spinach, chopped
• 1 tsp chilli flakes
• 1 tsp paprika
• ¾ cup milk or cream (240ml)
• 1 tsp salt
• 2 x 170g cans tuna chunks, drained (approx. 340g)
• ½ cup cheddar cheese, grated (approx. 60g)
• ½ cup mozzarella cheese, grated (approx. 60g)

Ingredient Notes

Let’s talk ingredients! Using canned tuna makes this recipe super convenient and adds a lovely protein boost. It’s a pantry staple in my house.

The combination of cheddar and mozzarella is chef’s kiss – the cheddar gives it a lovely sharpness, while the mozzarella melts beautifully and creates that gooey, cheesy pull we all crave.

And those chilli flakes? Don’t skip them! They add a subtle warmth that really elevates the flavour. But feel free to adjust the amount to your liking – more on that later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, scrub those potatoes and pop them into a pot of salted water. Boil them until they’re tender – a knife should slide in easily.
2. While the potatoes are boiling, heat the olive oil in a pan over medium heat. Sauté the chopped onion until it’s translucent, then add the minced garlic and cook for another minute until fragrant.
3. Now, throw in the chopped spinach and chilli flakes. Stir it all around until the spinach wilts, then remove the pan from the heat.
4. Once the potatoes are cooked, peel them and cube them into bite-sized pieces. Preheat your oven to 180°C (350°F).
5. In a large bowl, whisk together the melted butter, milk or cream, and paprika. Add the cubed potatoes, drained tuna, and the spinach mixture. Gently fold everything together until it’s well combined.
6. Pour the mixture into an ovenproof dish. Sprinkle the grated cheddar and mozzarella cheese evenly over the top.
7. Bake in the preheated oven for about 30 minutes, or until the cheese is melted, bubbly, and golden brown. Keep an eye on it – you might need a little more time if your potatoes were particularly large.
8. Let it stand for 5 minutes before serving. This helps it set slightly and makes it easier to dish out.

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape, not turn to mush.
• Draining the tuna really well is key to preventing a watery bake.
• Feel free to add a sprinkle of black pepper for extra flavour.
• For a richer flavour, use cream instead of milk.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your tuna and cheese labels to be sure.
• Spice Level Adjustment: If you’re not a fan of heat, reduce the chilli flakes to ¼ tsp or omit them altogether. For a spicier kick, add up to 1 tsp of chilli flakes or a pinch of cayenne pepper.
• Vegetarian Option: Replace the tuna with about 200g of sliced mushrooms, sautéed until golden brown. My friend, Priya, swears by this version!
• Regional Variation: My auntie, who lives in Delhi, loves to add a sprinkle of paneer (Indian cheese) along with the cheddar and mozzarella for a truly Indian-inspired twist. You could also experiment with different cheese blends common in Indian cuisine, like a little bit of kashmiri cheese.

Serving Suggestions

This Tuna & Potato Bake is fantastic on its own, but it also pairs well with a simple green salad or some steamed vegetables. A side of crusty bread for soaking up all that cheesy goodness is always a good idea too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

1. Can I make this Tuna & Potato Bake ahead of time?

Absolutely! You can assemble the bake up to a day in advance and store it covered in the refrigerator. Just add about 10-15 minutes to the baking time.

2. What type of potatoes work best for this recipe?

I prefer using Maris Piper or Yukon Gold potatoes, as they hold their shape well during boiling and baking. But really, any all-purpose potato will work.

3. Can I use frozen spinach instead of fresh?

Yes, you can! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before adding it to the mixture.

4. Is it possible to make this dish without an oven?

You can! Try adapting it for the stovetop by cooking it in a large, oven-safe skillet with a lid. Or, you could even use an air fryer – reduce the baking time to around 20-25 minutes and check frequently.

5. What can I substitute for tuna if I have an allergy?

If you have a tuna allergy, you can use cooked chicken or salmon instead. Or, as mentioned earlier, sautéed mushrooms make a delicious vegetarian alternative.