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Fish, Maghreb and Middle East

Tunisian tuna and cheese tajine

Tunisian tuna and cheese tajine is a baked casserole of eggs, potatoes, tuna and cheese, serving 4, ready in 55 minutes, rated easy, for about €2.60 per person. The key to success is precooking the potatoes so they stay tender but firm before baking.

Tonight, a Tunisian tajine, which has nothing to do with the Moroccan dish, it's a golden baked casserole of eggs, potatoes, tuna and cheese.

Tunisian tuna and cheese tajine
Total time
55 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Despite its name, this Tunisian tajine has nothing to do with the slow cooked Moroccan dish. It's actually a dense baked casserole, somewhere between a frittata and a savory cake, where eggs bind soft potato cubes, flaked tuna and melted cheese. The top turns golden in the oven while the inside stays moist, with just enough turmeric to add color and a mild warmth.

It's the kind of dish that feels comforting on a weeknight, since it comes together with pantry staples and tastes just as good warm as at room temperature. Kids like its thick omelet like texture, and adults appreciate that it slices into neat squares for a quick meal or a picnic. Served with a lemony tomato salad, it feeds a family without costing much.

The ingredients

4 people

Dairy

  • Eggs 8
  • Shredded cheese 120 g

Pantry

  • Canned tuna in wateroften in the pantry 2 can
  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Lemon juiceoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 400 g
  • Flat leaf parsley 1 bunch
  • Onion 1
  • Green salad 1
  • Tomatoes 2

Allergens Eggs, Lactose, Fish

The step by step recipe

  1. Cook the peeled, diced potatoes in boiling salted water, then drain them. 12 min

    Stop when a knife tip slides in easily, the cubes shouldn't fall apart.

  2. Sauté the chopped onion in the oil with the turmeric until soft.

    Cook the onion over low heat, it should soften without browning.

  3. Beat the eggs with the salt, pepper, chopped parsley and half of the cheese, then add the potatoes, onion and flaked tuna.

    Mix gently, you want to keep whole pieces of tuna and potato.

  4. Pour the mixture into an oiled baking dish, sprinkle with the remaining cheese and bake at 190°C. 30 min

    The tajine is done when the center feels firm to the touch and the top is nicely golden.

  5. Let it cool for ten minutes, unmold or cut into squares, and serve with a lettuce and tomato salad dressed with lemon.

    Let it rest before cutting, the squares hold together better.

Our tips to get it right

  • Drain the tuna thoroughly before flaking it, since extra oil or water would make the mixture too wet and keep the casserole from setting properly.
  • Cut the potatoes into even, small cubes so they cook faster and distribute more evenly through the egg mixture.
  • Check doneness by inserting a knife in the center, it should come out dry, otherwise bake a few more minutes.

The variations

  • Swap the tuna for shredded leftover chicken or peeled shrimp for a different protein.
  • For a vegetarian version, skip the tuna and add peas or corn, the casserole stays just as hearty.
  • For a quicker kids version, bake the mixture in small individual molds, cutting the baking time to about 20 minutes.

What to serve it with

  • Lemony tomato salad
  • Fresh bread or Tunisian flatbread
  • Lemon water or mint tea

Storage

The tajine keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well sliced into portions, and reheats in the oven or in a skillet over low heat to keep the top crisp.

Questions about this dish

Can you make this tajine ahead of time?

Yes, you can bake it the day before and gently reheat it in the oven the next day. It also tastes great cold, which makes it a good make ahead dish for the week.

Can you use potatoes that are already cooked?

Yes, potatoes cooked the day before and cooled work very well and save time. Just avoid mashing them when mixing with the eggs.

Does this tajine freeze well?

Yes, sliced into individual portions and well wrapped, it freezes for up to 2 months. Let it thaw in the refrigerator before reheating.

Can you use fresh tuna instead of canned?

Yes, sear a fresh tuna steak in a pan, then flake the flesh once it has cooled. The texture turns out finer but it adds an extra cooking step.

How long does it take to make a Tunisian tuna and cheese tajine?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Tunisian tuna and cheese tajine?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Tunisian tuna and cheese tajine cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, fish. Always check the labels of the products you buy.

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