Cheesy Tuna & Spinach Bake


Cheesy Tuna & Spinach Bake

[dropcap style=”font-size: 60px; color: #9b9b9b;”] G[/dropcap]rowing up, tuna pasta bake was my favourite favourite thing to eat. This comforting bake using tuna, spinach and onions is just as warming and delicious, without the pesky carbs. It also happens to be much quicker and eaiser to make. Win!

I love using frozen spinach because it’s so convenient, but you’re welcome to use any fresh greens. Just finely chop and wilt them with a little olive oil before using.

enough for: 2
takes 30 minutes

2 onions, sliced
1 packet frozen Spinach (250g / 9oz), defrosted
2 medium cans tuna (200g / 7oz each), drained
1/2 cup sour cream
2 handfuls grated cheese

1. Heat a little oil in a medium oven-proof frying pan on a medium high heat. Add onion and cook, stirring often until onion is soft and golden.

2. Preheat your oven to 250C (480F). When the onion is cooked, remove from the heat. Stir in spinach, tuna and sour cream. Smooth the top and sprinkle over cheese.

3. Bake for 10 minutes or until cheese is melted and everything is hot.

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WINE MATCH: A crisp dry white like a Gruner Veltliner or Riesling.

Variations & Substitutions

no oven-proof frying pan – cook the onion and transfer to an oven proof pot, dish or springform pan. You want it to be about 24 cm (9in) diameter but don’t stress too much.

fresher – serve with a squeeze of lemon.

different greens – use any frozen or pre-cooked greens. Kale is great as are collard greens or chard (silver beet).

different cheese – I use a melting cheese like emmental or gruyere but any melting cheese like cheddar or swiss is good.

carb-lovers – toss in cooked pasta before baking or serve with crusty bread and butter.

vegetarian – replace tuna with cooked chickpeas or lentils. Also thinking mushrooms would be lovely cooked in with the onions.

dairy-free – Try replacing the sour cream with a dairy-free pesto and using sliced almonds instead of the melted cheese. Actually that sounds delicious – mental note to try the pesto version.


Prepare Ahead

Absolutely! Assemble ahead but don’t melt the cheese. Keep in the fridge for up to 2 weeks or freeze. To serve pop in the hot oven until cheese is melted.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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  • Your recipes ALWAYS work for me…years since used tuna but plan this meal for tomorrow’s dinner. Think I may try low fat ricotta cheese instead of sour cream; only as I need to use up some ricotta.

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