Tuna and potato layer recipe

(827 ratings)

This tuna and potato layer only requires a few stock-cupboard ingredients and makes a cheap and simple supper the whole family will love.

Tuna and potato layer
  • healthy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories365 Kcal18%
Fat9 g13%

With a few stock-cupboard ingredients, this tuna and potato layer makes a delicious warming supper.

This is one of those fantastic recipes that you can make as fancy or as simple as you like. Whether you're a parent looking to spice up a classic tuna pasta bake or a student looking to save the pennies, this is a great recipe for all kinds of cooking styles and abilities. In fact, it's one of our favourite cheap family meals. Using tinned sweetcorn and tuna from your cupboard means that you'll probably always have the ingredients for this tasty and nutritious recipe. Serve it either in a large dish and get everyone to dive in, or get some smaller oven-proof ceramic dishes and serve it up as individual portions. It's a basic dish that can be customised to suit every occasion.



  • 500g (1lb 2oz) new or salad potatoes, scrubbed and thinly sliced
  • 1 packet savoury white sauce mix
  • 300ml (10½ fl oz) milk
  • 2 x 200g tins tuna in brine, drained
  • 195g tin sweetcorn, drained and rinsed
  • 1 tbsp freshly chopped parsley
  • 75g (3oz) Cheddar cheese, grated




  1. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 10 mins or until tender. Drain and allow to cool slightly.
  2. Meanwhile, make the sauce with the milk according to pack instructions. Stir in the tuna, sweetcorn and parsley and cook over a medium heat for 3-4 minutes or until piping hot.
  3. Place half the potatoes on the base of a heatproof serving dish. Pour over the tuna mixture. Place the remaining potatoes on top.
  4. Sprinkle over the cheese and place under a preheated grill for 2-3 mins or until golden brown. Serve with a green salad. 

Top tip for making tuna and potato layer

If you're concerned about the marine environment, many supermarkets now stock pole-and-line tuna, which is caught in a way that doesn't kill other species

Grace Walsh
Features Writer

Grace Walsh is a health and wellbeing writer, working across the subjects of family, relationships, and LGBT topics, as well as sleep and mental health. A digital journalist with over six years  experience as a writer and editor for UK publications, Grace is currently Health Editor for womanandhome.com and has also worked with Cosmopolitan, Red, The i Paper, GoodtoKnow, and more. After graduating from the University of Warwick, she started her career writing about the complexities of sex and relationships, before combining personal hobbies with professional and writing about fitness.