Scalloped Tuna And Potatoes
Creamy and savory with tender potatoes, tuna, and onions in a cheesy sauce, baked to perfection—perfect for a comforting family dinner or casual gathering.
Ingredients
Instructions
- Peel potatoes, slice thinly, and boil in salted water for 10 minutes; then drain.
- Melt butter in a pan; blend with flour and seasonings (mustard, parsley, salt, pepper).
- Gradually add milk while stirring and cook over low heat until thick and smooth.
- Arrange sliced potatoes, tuna, and onions in alternating layers in a greased casserole dish.
- Pour the prepared sauce all over the layered ingredients.
- Bake at 350°F (175°C) for 45 minutes until bubbly and golden.
Tips & Substitutions
For a creamier sauce, consider adding shredded cheese, such as cheddar, to the mixture before pouring it over the layered ingredients. If you're short on time, you can use pre-cooked or canned potatoes. Fresh herbs like dill or green onions can also elevate the flavors. To make it gluten-free, substitute the flour with a gluten-free blend. This dish is reminiscent of similar American recipes, making it a comforting choice.
Serving Suggestions
This scalloped tuna and potatoes dish pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal. You might also consider serving it with crusty bread to soak up the sauce. For a twist, try it alongside similar seafood recipes, like Herb Tuna Casserole, for a delightful seafood-themed dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F (175°C) for about 20-25 minutes or until heated through. You can also use a microwave, but the oven will help maintain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Tuna And Potatoes contains roughly 1431 calories, with 18g protein, 136g carbohydrates, and 91g fat. It is an excellent source of potassium (74% of the Daily Value), vitamin C (69% of the Daily Value), and dietary fiber (47% of the Daily Value). Note that it is relatively high in sodium, at 1897mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned for this recipe?
Yes, you can use fresh tuna; however, it will require cooking before adding it to the layers. Poach or grill the tuna until cooked through, then flake it before layering. This will provide a fresher flavor but may alter the cooking time slightly.
What can I substitute for milk in this recipe?
You can use almond milk or soy milk as a non-dairy alternative. If you're looking for a richer flavor, consider using half-and-half or a combination of cream and water. Just ensure any substitute you use is unsweetened and unflavored to maintain the dish's savory profile.
Can I prepare this dish in advance?
Absolutely! You can assemble the dish ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge to ensure it's heated through properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).