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Tuna, Potato and Leek Casserole

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“Tasty and different casserole. Freezes nicely.”
1hr 15mins

Ingredients Nutrition


  1. Boil whole potatoes until tender. Drain and set aside until cool enough to handle.
  2. Cut off root end from leeks,as well as dark green ends and any wiulted parts. Cut lengthwise in half, and chop into 1/2 inch pieces. Rinse well in bowl of cool water and dry on paper towels.
  3. Preheat oven to 350 degrees.
  4. Heat olive oil in heavy, medium skillet over medium heat.Add leeks and saute until softened and lightly browned, about 5 minutes. (add 1-2 T of water as needed to keep leeks from drying out).
  5. Whisk eggs with flour in a large bowl. Whisk in sour cream, yogurt, lemon juice, salt, cumin and pepper.
  6. Peel 2 potatoes and mash them. Add to sour cream mixture.
  7. Cut remaining potatoes, unpeeled, into 1 inch chunks. Fold chunked potatoes, tuna, with water, and leeks into sour cream mixture.
  8. Turn mixture into well-oiled, shallow 2 quart casserole. Sprinkle parmesan and paprika over the casserole.
  9. Bake for 45 minutes until browned on top and bubbly around the edges. Let stand 10 minutes before serving.

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