“I was looking on 'Zaar for a recipe that used tuna and quinoa and couldn't find one! So I raced to the internet and found this one which I'm going to make tonight for dinner. The recipe comes from www.lakauta.com and I used Kiwidutch's recipe for bechamel sauce (#61333). It sounds good and very filling. I know it will be high in protein, hopefully it is also low in fat... but I doubt it :D Notes: There were some holes in the recipe that I only caught when I actually made it. I put the cake into 2- 8x8 foil pans and used one can of tuna per pan. I cooked one and froze the other. You could probably use a 9x13 pan/casserole as well. Prep time depends on if your potatoes and quinoa are pre-cooked and the baking temperature wasn't specified so I'm guessing... After having made the recipe, I would say cook it at 350F and then broil to brown the top (mine didn't brown really at all). You may want to use extra cheese, but I liked it as it was because it's rich already with the bechamel sauce. Lastly, I think next time I will add some veggies in the layering somehow... it wasn't very colorful, although I did use white cheddar. Overall, it was surprisingly tasty and I look forward to leftovers :)”
1 9x13 casserole

Ingredients Nutrition


  1. Smash the warm potatoes and let cool a bit.
  2. Add the eggs, butter, flour, quinoa, salt and pepper.
  3. Mix until you have a soft dough.
  4. Put half of the mixture in a prepared pan, on top put the tuna, half the cheese and half the white sauce.
  5. Cover with the other half of the preparation and put the rest of sauce and top with the last of the cheese.
  6. Bake for 30 minutes @ 350-375°F.

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