This tuna and spinach tortilla bake is the ultimate weeknight lifesaver: layers of tortilla, fresh spinach, flaky tuna, and melted cheese, all bound together with eggs. It goes from fridge to table in about 30 minutes with almost no prep. If you like easy dinners like our chicken and mushroom pancakes or tilapia in cream sauce, this one belongs in your regular rotation.
Ingredients
- 1 can tuna, drained
- 2 tortillas or lavash sheets
- 30-40 g (1-1.5 oz) fresh spinach
- 200 g (7 oz) hard cheese, grated
- 3-4 eggs
- Salt and spices to taste
Instructions
- Trim the tortillas to fit the baking dish.
- Lay one tortilla in the dish, sprinkle with cheese, and cover with the second tortilla.
- Top with spinach and tuna, crack the eggs over, season, and sprinkle generously with cheese.
- Bake at 180°C (350°F) for 25 minutes.
Tips
Pat the drained tuna dry so the bake stays firm rather than soggy. For more on building flavor with pantry staples, Serious Eats has excellent technique guides.
Use a good melting cheese and grate it fresh — it browns better than pre-shredded. Serve with a simple green salad, or try our chicken breast with mushroom sauce on another busy night.
Let the bake rest for 5 minutes before cutting so the layers hold together. More weeknight cooking inspiration and pantry dinner ideas are easy to find on Allrecipes.
Nutrition per 100 g: 183.8 kcal, protein 14.2 g, fat 9.6 g, carbs 9.2 g.