I expanded this one dish meal from a recipe in one of those little checkout aisle booklets that my mom has held on to from the 70′s 
We served it with a crisp vegetable salad on the side. I think it’s a pretty flexible recipe and if there are chopped vegetables you want to use up and throw into the layers you should totally do that, I know I will 
This post was originally published April 4, 2007. It has been updated once since then.
Tuna-Potato Casserole
INGREDIENTS:
4 large irish potatoes
7 oz can tuna, drained and flaked
1 medium onion, thinly sliced
1 cup evaporated milk
1/2 cup milk
1/2 tsp salt
1/4 tsp paprika
sea salt
black pepper
METHOD:
1. Put potato slices, tuna and onion slices in alternate layers in a greased casserole dish ending with a layer of potatoes. (Tip: before starting a new potato layer sprinkle the dish with sea salt and freshly ground black pepper, also if using additional vegetables place those in a separate layer 
)
2. Combine evaporated milk with milk, salt and paprika and pour into casserole.
3. Sprinkle top with some salt.
4. Bake in 400 degree oven for 35 minutes
5. Sprinkle top generously with coarse sea salt and freshly ground black pepper upon removing from oven
I used this very colorful pre-filled pepper mill sent to me by a reader
For more recipes like this check out the General Cookbook section of Veni Mangé – The Trinigourmet Amazon Bookstore
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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Ooh, that looks really yummy!! I love the fact that it’s one of your mums recipes too!
oh thanks!
I’m making it again tomorrow 
oh thanks!
I’m making it again tomorrow 
oh thanks!
I’m making it again tomorrow 
Ooh, that looks really yummy!! I love the fact that it’s one of your mums recipes too!
oh thanks!
I’m making it again tomorrow 
delicio!!! i just tried it! i covered the potatoes in cheese before putting it in the oven first though, and covered it with foil – to take away the burnt effect! omg u should really try that. yummmm yummm
delicio!!! i just tried it! i covered the potatoes in cheese before putting it in the oven first though, and covered it with foil – to take away the burnt effect! omg u should really try that. yummmm yummm
delicio!!! i just tried it! i covered the potatoes in cheese before putting it in the oven first though, and covered it with foil – to take away the burnt effect! omg u should really try that. yummmm yummm
delicio!!! i just tried it! i covered the potatoes in cheese before putting it in the oven first though, and covered it with foil – to take away the burnt effect! omg u should really try that. yummmm yummm
Hi,
I found your Tuna-Potato Casserole very enticing…but tell me please …do i need to boil the potatoes first before layering in the dish? Or just slice potatoes raw without pre-boiling?
Thank you and looking forward to your reply.
S
Dear Sharj, you don’t need to boil the potatoes beforehand
Hi,
I found your Tuna-Potato Casserole very enticing…but tell me please …do i need to boil the potatoes first before layering in the dish? Or just slice potatoes raw without pre-boiling?
Thank you and looking forward to your reply.
S
Dear Sharj, you don’t need to boil the potatoes beforehand
Dear Sharj, you don’t need to boil the potatoes beforehand
This is so similar to a dish that was a staple in my childhood. There were no onions and we used a can of cream of mushroom soup instead of evaporated milk. No need to add extra salt. Baked at 350 degrees and topped with crunched potato chips for the last 10-15 minutes. I’m going to make some today with the last of our potatoes from the garden. Yum. Thanks!
This is so similar to a dish that was a staple in my childhood. There were no onions and we used a can of cream of mushroom soup instead of evaporated milk. No need to add extra salt. Baked at 350 degrees and topped with crunched potato chips for the last 10-15 minutes. I’m going to make some today with the last of our potatoes from the garden. Yum. Thanks!