Tuna, potato and dill bake
Prep time: 40 minsTotal time: 
Tuna, potato and dill bake
Tuna is a nutrient-packed, lean source of protein with numerous uses, from sandwich and jacket potato fillings to pasta dishes and salads. Here, we’ve layered it into a creamy Swedish-style potato bake
Prep time: 40 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 1kg charlotte potatoes, cut lengthways into 0.5cm-thick slices
- 4 medium egg yolks
- 300ml semi-skimmed milk
- 300ml double cream
- zest of 1 lemon
- ½ tsp fine salt
- 3 x 120g tins tuna steak in sunflower oil
- 50g capers (drained weight)
- ½ x 20g pack dill, fronds roughly chopped
- ½ x 20g pack chives, snipped
- 30g unsalted butter, plus extra to grease
- dressed green salad, to serve
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large saucepan of salted water to the boil. Carefully add the sliced potatoes, return to the boil and cook for 6-8 minutes, until just tender. Drain and set aside to cool for a few minutes.
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Meanwhile, in a large measuring jug or bowl, whisk together the egg yolks, milk, cream, lemon zest, salt and plenty of black pepper until combined. Drain the tins of tuna, tip into a bowl and gently mix through the capers. Combine the chopped herbs in a separate bowl.
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Butter a 28cm x 22cm x 6cm oven dish. Arrange about one-third of the potatoes in the base of the dish, spreading them out into a layer. Top with half the tuna mixture, followed by one third of the herbs. Repeat the layers, finishing with a top layer of potatoes and reserving the remaining herbs. Give the egg mixture another quick whisk, then pour it all over the layers. Melt the butter in a small pan and spoon over the top layer of potatoes. Season with a little extra salt, then transfer to the oven. Bake for 50-55 minutes until the egg mixture is just set and the potatoes are crisp and golden. Leave to stand for 10-15 minutes.
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Scatter over the reserved herbs and serve with a dressed green salad.
