A warm, rustic, and flavorful dish, this Tuna and Potato Egg Bake with Emmental Cheese is the perfect blend of pantry staples and satisfying textures. With tender potatoes, savory canned tuna, aromatic garlic and onion, and a golden layer of melted Emmental cheese, this dish delivers wholesome comfort in every bite. Whether served for brunch, lunch, or dinner, it’s easy to prepare and sure to please everyone at the table.
This protein-rich bake is a fantastic way to use up ingredients you already have. It’s hearty enough to be a main meal, light enough for a midday bite, and versatile enough to adapt to whatever you have on hand. With the creamy richness of eggs and cheese balanced by the briny tuna and earthy potatoes, every forkful feels indulgent yet simple — just the way comfort food should be.
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4–6 servings
Cuisine: European-inspired comfort food
Ingredients
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3 medium potatoes
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1 can of canned tuna (in oil or water, drained)
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5 eggs
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1 medium onion, finely chopped
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1 small leek, thinly sliced
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A few sun-dried tomatoes, finely chopped (optional)
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2 cloves of garlic, minced
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100 grams (3.5 oz) Emmental cheese, grated
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Salt, to taste
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Black pepper, to taste
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Olive oil, for sautéing and greasing
Step-by-Step Directions
1. Prepare the Potatoes
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Peel and cube the potatoes into small bite-sized pieces.
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Place them in a saucepan, cover with water, and boil with a pinch of salt until just tender — about 10–12 minutes.
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Drain and set aside to cool slightly.
2. Sauté the Aromatics
4. Heat a tablespoon of olive oil in a skillet over medium heat.
5. Add the finely chopped onion and sauté for 3–4 minutes until translucent.
6. Add the sliced leek and cook for another 2 minutes.
7. Stir in the minced garlic and sun-dried tomatoes (if using) and cook for 1 minute until fragrant.
8. Remove from heat.
3. Prepare the Egg Mixture
9. In a large mixing bowl, crack all 5 eggs and beat until smooth.
10. Add salt and black pepper to taste.
11. Stir in the grated Emmental cheese, reserving a little for the topping.
12. Gently fold in the drained tuna, sautéed vegetables, and cooked potatoes.
4. Assemble and Bake
13. Preheat your oven to 180°C (350°F).
14. Grease a medium-sized baking dish with olive oil.
15. Pour the egg mixture into the dish and spread evenly.
16. Sprinkle the reserved Emmental cheese on top.
17. Bake for 25–30 minutes, or until the top is golden and the center is set.
18. Let cool slightly before slicing and serving.
Nutritional Information (Per Serving)
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Calories: 320
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Protein: 22g
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Carbohydrates: 18g
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Fat: 19g
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Fiber: 2g
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Sodium: 550mg
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Calcium: 180mg
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Iron: 2mg
The Origins and Popularity of Tuna and Egg Bakes
While not a traditional dish with a single origin, the combination of canned tuna, eggs, and potatoes has become popular across Europe, especially in countries like Spain, France, and Italy. These types of dishes are celebrated for their versatility and reliance on affordable pantry ingredients. The Emmental cheese adds a Swiss twist, providing a nutty, melty finish that elevates the humble ingredients.
Tuna and egg casseroles have long been a staple in households that value meal prep, budget-friendly meals, and one-dish dinners. Whether served warm from the oven or cold as leftovers, this bake is a reliable favorite.
Reasons Why You’ll Love This Recipe
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Effortless and satisfying: Made with minimal prep and common ingredients.
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Great for any meal: Enjoy for breakfast, brunch, lunch, or dinner.
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Perfect for leftovers: Stores and reheats well.
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Balanced: Offers protein, fiber, healthy fats, and carbs.
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Customizable: Add vegetables, spices, or swap proteins to suit your tastes.
Health Benefits
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Tuna is rich in protein, omega-3 fatty acids, and essential nutrients like selenium and B vitamins.
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Eggs contribute high-quality protein and healthy fats.
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Potatoes are a source of complex carbs, fiber, potassium, and vitamin C.
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Leeks and garlic provide antioxidants and anti-inflammatory benefits.
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Emmental cheese offers calcium and protein — and it melts beautifully.
Serving Suggestions
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Serve warm with a crisp green salad dressed in lemon vinaigrette.
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Pair with roasted vegetables or sautéed greens.
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Add a slice of crusty sourdough bread on the side.
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Enjoy cold the next day for lunch or brunch.
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Top with a dollop of sour cream or Greek yogurt for creaminess.
Cooking Tips
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Boil the potatoes until just tender to prevent them from falling apart in the bake.
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Don’t skip the sautéing — it enhances the flavors of the onions, garlic, and leeks.
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Use oil-packed tuna for a richer flavor, or water-packed for a leaner option.
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Try using a ceramic or glass baking dish for even cooking and a golden crust.
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Let the bake rest for a few minutes before slicing to help it set.
Variations to Try
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Add spinach: Stir in fresh baby spinach before baking.
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Try different cheese: Use Gruyère, cheddar, or feta instead of Emmental.
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Use sweet potatoes: Swap white potatoes for sweet potatoes for a different flavor profile.
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Make it spicy: Add a pinch of cayenne or red pepper flakes.
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Go Mediterranean: Add black olives, oregano, and feta cheese.
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Vegetarian version: Omit tuna and add sautéed mushrooms or lentils.
Conclusion
This Tuna and Potato Egg Bake with Emmental Cheese is the perfect dish to warm both the kitchen and the soul. It’s quick to prepare, brimming with flavor, and ideal for those who love meals that are both nutritious and satisfying. Whether you’re using up pantry staples or planning a simple brunch, this bake delivers on every level — taste, texture, and nourishment.
With layers of comfort in every forkful — from the soft potatoes and savory tuna to the creamy eggs and melty cheese — it’s a one-pan wonder that’s sure to become a regular in your kitchen. Serve it fresh out of the oven or pack it for a meal on the go. Either way, it’s a keeper.
10 Comprehensive FAQ Section
1. Can I make this recipe ahead of time?
Yes, you can prepare and refrigerate the unbaked dish for up to 24 hours. Just bake it when ready to serve.
2. Can I freeze this egg bake?
Absolutely. Let it cool completely, then freeze in airtight containers. Thaw overnight in the fridge and reheat in the oven.
3. What other cheeses can I use?
Cheddar, Gruyère, mozzarella, or Parmesan all work beautifully in this dish.
4. Can I use fresh tuna instead of canned?
Yes, just cook and flake fresh tuna before adding it to the egg mixture.
5. Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check that your canned tuna and cheese have no additives containing gluten.
6. How can I make this dairy-free?
Use dairy-free cheese and substitute the Emmental with a plant-based alternative. Omit any optional cream.
7. What if I don’t have leeks?
You can substitute with green onions or use more chopped onions for similar flavor.
8. Can I make this in muffin tins for individual servings?
Yes! Grease a muffin tin and fill each cup ¾ full with the mixture. Bake at 180°C (350°F) for 20–25 minutes.
9. How long does it keep in the fridge?
This dish stays fresh for up to 4 days when stored in an airtight container in the refrigerator.
10. Can I add more vegetables?
Of course! Chopped spinach, kale, bell peppers, or zucchini are great additions to bulk up the dish.