Tunisian Tuna Tajine Style Casserole

French

This Tunisian tuna tajine style casserole is a baked egg dish, closer to a frittata than a tagine.

Potatoes, parsley, olives and cheese make it hearty, fragrant and practical, great for dinner, Ramadan starters, or lunchboxes.

Tunisian Tuna Tajine Recipe, Easy Oven-Baked Egg Dish

Tunisian tajine is a completely different idea from Algerian or Moroccan tajines that slowly simmer for hours.

Think of it as an oven-baked egg casserole: somewhere between a frittata and a Spanish tortilla, with a soft center and gently golden edges.

It’s my go-to when I want a cozy, flavorful meal without turning dinner into a project.

The mix is simple but works beautifully, tuna for savory depth, diced potatoes for heartiness, parsley for freshness, olives for a salty kick, and cheese for that creamy, comforting finish.

A warm blend of spices ties everything together and makes the kitchen smell incredible.

Once it’s in the oven, you’re basically done. In about 20 to 30 minutes, it sets into a sliceable bake that you can serve hot, warm, or even cold the next day.

Pair it with a crisp salad and lemon for balance, or cut it into small squares as a Ramadan starter.

I usually reach for the tuna version, but leftover roast chicken is a great alternative.

Ingredients for Tunisian Tuna Tajine Style Casserole (Helpful Notes)

• 1 can tuna (in oil), well drained: drain thoroughly, but save the oil to sauté the onion, it adds extra savory flavour to the whole dish.
• 6 eggs: the main base that sets in the oven and holds everything together.
• Half a bunch of parsley, finely chopped: brings freshness and a clean, herby lift in every bite.
• 2 medium potatoes, diced small and evenly: small cubes cook more evenly and give the casserole a hearty, satisfying texture.
• 1 large onion, thinly sliced: once browned, it adds sweetness and depth that balance the tuna and olives.
• 2 garlic cloves, grated: grating helps the garlic melt into the mixture for a smoother, gentler flavour.
• A handful of grated cheese: boosts savouriness and helps create a lightly golden top.
• 3 processed cheese triangles, cubed: melt into creamy pockets and keep the texture soft.
• A handful of green olives, sliced: adds a salty, briny pop, great for contrast.
• Salt (use lightly): taste and adjust carefully, since tuna, olives, and cheese already bring salt.
• Black pepper: for gentle heat and warmth.
• Tabel spice blend: adds that unmistakable Tunisian-style seasoning and aroma.
• Turmeric: gives a warm golden colour and a subtle earthy note.

Step-by-Step: How to Make Tunisian Tuna Tajine Style Casserole

• Cook the potatoes
  • Put the potato cubes in a saucepan and cover with cold salted water.
  • Bring up to heat gently, then simmer until the cubes are tender but still holding their shape.
  • Drain very well and spread them out to cool so they don’t release steam and water into the mixture.
• Sauté the onion
  • Heat the reserved tuna oil in a frying pan.
  • Add the sliced onion and cook until soft and deep golden, stirring often for even browning.
• Add the garlic
  • Stir in the grated garlic for a few seconds only, just until fragrant.
  • Take the pan off the heat so the garlic doesn’t turn bitter.
• Build the filling
  • In a large bowl, mix together the onion and garlic, cooled potatoes, chopped parsley, drained tuna, cubed cheese triangles, grated cheese, and sliced olives.
• Season the eggs
  • In a separate bowl, lightly whisk the eggs with salt (go easy), black pepper, turmeric, and tabel.
• Combine and bake
  • Pour the seasoned eggs over the filling and mix gently, keeping the potato cubes intact.
  • Tip into a baking dish and bake at 180 °C for 20–25 minutes, until the centre is set and a knife comes out clean.

Tips to Get Your Tunisian Tuna Tajine Right Every Time

• Plan the potatoes first: they take the longest; everything else comes together quickly.
• Boiling method: start the potato cubes in cold salted water over low heat so they stay intact. Drain well, then let them cool.
• More flavourful onions: sauté them in the oil you saved from the tuna can.
• Add garlic at the right time: stir in the crushed, germ-removed garlic at the end of cooking the onions. Cook for a few seconds, then remove from the heat.
• Build the full mix: in a large bowl, combine onion + garlic, potatoes, parsley, drained tuna, cheeses, and sliced green olives.
• Season the eggs properly: lightly whisk the eggs with salt, black pepper, turmeric, and tabel (or ground coriander).
• Combine gently: pour the seasoned eggs over the filling and mix to coat without crushing the potatoes.
• Bake: pour into a dish and bake at 180 °C for 20–25 minutes, until a knife comes out clean.
• Dish size used: 22 cm round baking dish.

What to serve with it

• A crisp tomato salad with lemon and olive oil
• Bread for scooping and slicing, baguette, flatbread, or homemade bread
• Yogurt sauce with lemon and mint
• Harissa on the side so everyone can adjust heat

Variations

• Without potatoes : Use diced zucchini or well-drained spinach instead
• Lighter version : Reduce the cheese and add extra herbs or vegetables
• Spicier version : Add harissa or chili, and increase tabel to taste
• Extra-cheesy version : Add more grated cheese and briefly broil at the end for a deeper golden top

Storage, freezing, and lunchbox

• Fridge : Store in an airtight container for 2–3 days
• Reheating : Warm gently in the oven at 160–170 °C to avoid drying out
• Freezing : Freeze individual slices up to 2 months, thaw overnight in the fridge before reheating
• Lunchbox : Pack cold or slightly warm with salad or crunchy veg and a simple yogurt dip

FAQ

• Can I use tuna in spring water instead of oil-packed tuna ? Yes, just sauté the onion with a little olive oil
• Can I bake it in muffin tins ? Yes, reduce baking time and check earlier, as small portions set faster
• Why did it puff up and then sink ? That is normal for baked eggs, it settles as it cools
• How do I get clean slices ? Let it rest 10 minutes before cutting, then use a thin knife
• Can I add more vegetables ? Yes, keep them cooked and well drained so the center sets properly
• What can replace tabel ? Ground coriander works well, with a pinch of cumin if you like

Other side dishes to try

• Cheese tajine : Tunisian chicken and cheese casserole
• Egg-Free Leek Tart
• Caprese Pasta Salad with Pesto
• Potato and egg salad