Spanish Tuna Casserole

A baked casserole of tuna, aubergine, peppers and tomatoes
5 from 1 vote
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Course: Main Course
Cuisine: Spanish
Keyword: tuna
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4 people


  • 1 aubergine sliced into rings
  • 400 g chopped tomatoes
  • 2 garlic cloves minced
  • 1 onion diced
  • 1 pepper diced
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 300 g canned tuna drained
  • 2 eggs beaten
  • 4 tbsp dairy free cheese grated
  • salt and pepper for seasoning
  • 1 tbsp olive oil


  • Preheat the oven to 200 oC
  • Heat a drizzle of olive in a saucepan
  • Add in the garlic, onion and pepper and saute for 5 minutes
  • Stir in the tuna, chopped tomatoes, oregano, paprika and season to taste
  • Set aside
  • Toss the aubergine slices in a drizzle of olive oil and a good pinch of salt
  • Heat a shallow pan on high and cook the aubergine slices for a couple of minutes on each side
  • Put half the tuna mix into the bottom of a casserole dish and top with half of the aubergine slices
  • Top with the rest of the tuna and aubergine slices
  • Pour over the beaten eggs and sprinkle on the cheese
  • Bake in the oven for 35 minutes
  • Serve with salad and gluten free bread


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