Mediterranean-Style Potato Spinach and Tuna Bake
This Mediterranean-Style Potato, Spinach, and Tuna Bake is a wholesome and flavorful dish combining simple ingredients into a comforting, nutrient-packed meal. The creamy layers of seasoned potatoes, hearty tuna, fresh spinach, and a savory egg topping are infused with the bold flavors of the Mediterranean. It’s perfect for family dinners, meal prep, or as a centerpiece for gatherings.
Ingredients:
For the base:
4 medium potatoes (peeled and thinly sliced)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon paprika
Salt and black pepper (to taste)
For the filling:
2 cups fresh spinach (roughly chopped)
1 can (about 200g) tuna in olive oil or brine (drained)
1 small red onion (finely chopped)
1/2 cup cherry tomatoes (halved)
1/3 cup Kalamata olives (pitted and sliced)
1/4 cup crumbled feta cheese
2 garlic cloves (minced)
For the topping:
1 cup milk
2 large eggs
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 cup breadcrumbs (optional, for extra crunch)
Instructions:
Preheat Oven:
Preheat your oven to 190°C (375°F). Grease a medium-sized baking dish with olive oil.
Prepare the Potato Base:
Toss the potato slices with olive oil, oregano, paprika, salt, and pepper.
Layer the potato slices evenly at the bottom of the greased baking dish. Overlap slightly to cover the base completely.
Bake the potato slices for 15 minutes to soften slightly.
Prepare the Filling:
In a large bowl, mix the spinach, tuna, red onion, cherry tomatoes, olives, feta, and minced garlic.
Season with salt and pepper.
Assemble the Bake:
Remove the partially baked potato slices from the oven.
Spread the spinach-tuna mixture evenly over the potato base.
Prepare the Topping:
In a bowl, whisk together the milk, eggs, Parmesan, and dried basil.
Pour this mixture evenly over the filling.
If desired, sprinkle breadcrumbs on top for a crunchy finish.
Bake:
Return the dish to the oven and bake for 30-35 minutes, or until the top is golden and the mixture is set.
Check that the potatoes are tender by inserting a knife into the base.
Serve:
Let the bake cool for 5 minutes before serving. Garnish with fresh parsley or basil if desired.
Notes:
Potatoes: Opt for waxy or all-purpose potatoes like Yukon Gold for a creamy texture that holds its shape.
Tuna: Use high-quality canned tuna, preferably in olive oil for extra richness.
Spinach: You can substitute fresh spinach with frozen spinach, but make sure to thaw and squeeze out excess moisture.
Cheese: Feta provides a tangy Mediterranean flavor, but you can replace it with goat cheese or omit it for a dairy-free version.
Customizable: Add extras like roasted red peppers, artichoke hearts, or capers for an even more Mediterranean vibe.
Tips:
Prepare Ahead: Assemble the bake a few hours ahead, refrigerate, and bake fresh before serving.
Crispier Top: For a crunchier topping, broil the dish for the last 2-3 minutes of baking.
Portion Control: Use smaller ramekins or baking dishes for individual portions.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Serve With: Pair with a fresh green salad or crusty bread for a complete meal.
Nutritional Info:(per serving, approx. 1/6 of the bake):
Calories: 280-320 kcal
Protein: 18-20g
Carbohydrates: 24-28g
Fat: 12-15g
Fiber: 4-5g
Sodium: 400-500mg
Enjoy your Mediterranean-style Potato, Spinach, and Tuna Bake!