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Tuna Tortilla Bake

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes


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



  • 5 eggs
  • 50g butter
  • ¼ cup flour
  • 1 3/4 cups milk
  • 3 tablespoons mayonnaise
  • 3 jumbo sized tortilla wraps
  • 1 small red onion, diced
  • 1 stalk celery, sliced
  • 370g canned tuna
  • 1 cup grated tasty cheddar cheese
  • 2 tablespoons chopped parsley
  • salt and freshly ground black pepper


  1. Preheat the oven to 180°C. Brush a 24cm round baking dish with oil.
  2. 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.
  3. 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.
  4. 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.
  5. Cover with the another tortilla and repeat the process.
  6. Finish off with a tortilla on top, spread with the sauce and sprinkle with the remaining cheese.
  7. Bake for 20 minutes until the top is crisp and golden. Serve with a green salad.


  • 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


  • Serving Size: 4

Posted on

February 26, 2018