Creamy potato & tuna bake
Cooked potato slices and canned tuna in a simple cheese sauce.
Before you start
Serves 4–6. Contains fish, milk and wheat.
Ingredients
- 700 g potatoes, sliced
- 2 cans tuna, about 250 g total drained weight
- 150 g frozen peas
- 25 g butter
- 25 g plain flour
- 400 ml milk
- 80 g grated cheddar
- Black pepper
Method
- Heat oven to 190°C/375°F. Simmer potato slices until just tender and drain. Cook peas according to the packet.
- Melt butter, stir in flour, then whisk in milk gradually. Simmer until thickened; remove from heat and add half the cheese.
- Layer potatoes, drained tuna and peas in a medium dish. Pour over sauce and add remaining cheese.
- Bake about 25–30 minutes until golden, bubbling and 165°F/74°C in the centre.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance