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The World’s Easiest Tuna Bake

Dairy free icon | Border Park Kitchen

Dairy Free

Gluten free icon | Border Park Kitchen

Gluten Free

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.

Ingredients:

• 2 x 400g tins tuna, drained and flaked with a fork
• 2 onions, finely diced
• 500ml (2 cups) milk of choice *
• 4 large eggs
• 1 ¼ cup rolled oats *
• 4 tbsp Nutritional yeast
• 1 tbsp seeded mustard
• 2 tsp salt
• Generous grind black pepper
• 2 tbsp fresh lemon juice (or 3 drops food-grade lemon essential oil *)

Instructions:

  1. Preheat oven to 190˚C. Grease a large glass or baking dish (approx. 22 x 33cm or 9 x 13”) and set aside.
  2. Mix all ingredients together in a large bowl. (TMX sp5, 10 sec. Scrape sides and repeat).
  3. Pour into a greased dish.
  4. Cook for 35 – 45 minutes, or until golden brown and cooked through.
Serve with:  

Steamed vegies, a salad, or even a few cucumber slices for a very simple meal.

Allergy-Friendly:  
  • If you need a dairy-free bake but you’re wanting to send left-overs to school, consider using coconut or rice milk instead of a nut milk.
  • If you’re sensitive to gluten, choose certified gluten-free rolled oats from a health food shop or online supplier, or use quinoa flakes.
Substitutions:  

This is equally good made with tinned salmon.

Boost the flavour:  
  • Add a handful of chopped fresh parsley or a freshly chopped chilli to the mixture before cooking.
  • Fry off onions with a drizzle of oil for 5 – 10 minutes before adding to the mixture.
Storage suggestions:  

Leftovers can be stored in an airtight, oven-proof dish and store in the fridge for up to 4 days, or frozen for up to 3 months. To freeze, cut into pieces and wrap individually before putting in an airtight container. If beeswax wraps are your ‘thing’, here’s some important tips to consider when freezing them.

Peri’s Tip:  

You can prep this bake in advance by storing it in the fridge for up to 2 days before cooking.

Recipe Notes:

  • To make it easier to handle when it’s cold in a school lunch, bake in a large dish so the mixture is about 1” thick.
  • I use doTERRA lemon oil.

Peri's Recipe Reflections:

School lunches.

That nagging thought that’s never far from the minds of mothers (or stay-at-home fathers) of school-aged children.

It’s the one thing that needs to be done every single day – regardless whether it’s a sports day, an excursion or awards presentation.

In any given year, this equates to 200 portable meals that need to be planned, shopped for and prepared. 200 per child … wow, that’s a lot!

And pretty soon, sandwiches and wraps get a little old, don’t you think?

We all need a little variety, but without making it complicated and unsustainable. Because after all, even as our kids grow older and can pack their own lunches, we mothers still need to have the ingredients on hand. And this alone can wear thin pretty quickly.

That’s why I’m really thrilled to share this recipe with you.

This delicious tuna bake is a beauty.

Not only is it a quick and tasty mid-week meal, it features pantry-staple ingredients, and it can be prepared up to 2 days ahead of cooking. But perhaps even better, it’s easy to cut into pieces for little hands and it tastes great cold. And it freezes well.

It really does tick ALL the boxes ?

So, whether you’re on the school lunch bandwagon, need to pack lunch for you or your hubby, or just need a simple idea for your next picnic or afternoon by the river, this recipe is perfect.

Please let us know in the comments when you’ve made it, and where you enjoyed eating it.

 

Peri x

 

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If you’re looking specifically for beef, lamb or mutton recipes, check out the recipes on our sister site, Border Park Organics.

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