Tuna Tortilla Bake

Tuna Tortilla Bake

0 from 0 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: MexicanDifficulty: Medium


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A delicious new idea using tortillas for the base and a cheesy tasty tuna and egg middle.


  • 5 eggs

  • 50 g butter

  • 0.25 cup flour

  • 3 cups milk

  • 3 tablespoons mayonnaise

  • 3 jumbo sized tortilla wraps

  • 1 small red onion, diced

  • 1 stalk celery, sliced

  • 370 g canned tuna

  • 1 cup grated tasty cheddar cheese

  • 2 tablespoons chopped parsley

  • salt and freshly ground black pepper


  • Preheat the oven to 180°C. Brush a 24cm round baking dish with oil.
  • Bring a small saucepan of water to the boil and cook the eggs for 10 minutes. Drain and rinse under cold water before peeling and slicing into quarters.
  • Melt the butter over a moderate heat in the same saucepan and mix in the flour, cook stirring for 2 minutes before gradually adding the milk, whisking continuously until the mixture bubbles and thickens. Remove from the heat and stir through the mayonnaise.
  • Lay a tortilla in the base of the baking dish and cover with half of the red onion, celery, tuna and sliced egg. Spoon over a third of the sauce, sprinkle with a third of the cheese, half the parsley and season with salt and pepper.
  • Cover with the another tortilla and repeat the process.
  • Finish off with a tortilla on top, spread with the sauce and sprinkle with the remaining cheese.
  • Bake for 20 minutes until the top is crisp and golden. Serve with a green salad.

Watch the how-to-video below…


  • Tip: If you don’t have a large round baking dish then just trim the tortilla wraps and arrange the pieces in a rectangular dish eg; a lasagne dish or similar.
  • Serves 4-5. Cost $14.75

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