Tuna Tortilla Bake

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

Tuna Tortilla Bake

Tuna Tortilla Bake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course, Snack


  • 50 grams butter
  • ¼ cup flour
  • 1 3/4 cups milk
  • 3 tbsp mayonnaise
  • 3 jumbo sized tortilla wraps
  • 1 small red onion diced
  • 1 stalk celery sliced
  • 370 grams canned tuna
  • 1 cup tasty cheese grated
  • 2 tbsp parsley chopped
  • 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.



 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.
Keyword Eggs

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