Tuna and mozzarella oven bake

Tuna bake ready to serve

The tuna adds its flavour to this simple and summery potato-based bake.

Serves 4, takes 40 mins approx.


  • 1kg potatoes
  • 1 onion, diced
  • 2 garlic cloves, chopped/crushed
  • 3 spring onions
  • 100g spinach
  • Oil or butter for frying
  • 1 400g tin chopped tomatoes
  • 2-3 tbsp tomato puree
  • 1 145g tin tuna
  • 1 125g mozzarella ball
  • Salt, pepper for seasoning
  • Fresh or dried basil
Tuna bake ingredients

Here’s a downloadable PDF recipe card for printing.


1. Chop potatoes and boil until soft enough to eat (time depends on size of chunks). Meanwhile chop the onion, garlic and spring onion.

2. Preheat your oven to 220C. Drain the potatoes and remove from the pot (you can keep them in the oven dish for now).

Chopping garlic, spring onion and onion

3. In the pot, fry the onion and garlic in oil/butter over a medium heat until soft (a few mins or so) and then add the spinach and spring onion, mixing and frying for a further minute.

Spinach and other ingredients in pan

4. Add the chopped tomatoes, tomato puree and tuna, mixing again and seasoning generously (taste it and see!). Leave to simmer on a low to medium heat for about 10 mins.

5. Add the potato back to the pot, mix it all together, then transfer to oven dish.

Tuna bake mix in pan
Tuna bake mix going into oven dish

6. Chop the basil if using fresh basil leaves. Tear or slice the mozzarella ball and spread it out on top of the mix, then sprinkle the basil.

7. Place in the oven on the middle shelf for 10-15 mins, just until the cheese is starting to brown, then serve.

Basil and mozzarella topping the bake
Tuna bake on plate