Everyday life is the special occasion!

April 28, 2016

Empadão de Atum

"Empadão de atum" has got to be one of the easiest recipes ever and I make dish a lot because it is quick and easy to prepare and the flavour is one of my favorites. I like the combination of the soft mashed potatoes because it complements the savory tuna filling so well. Simple and delicious it makes a nice meal and a culinary delight, specially with that golden brown topping. 

  • potatoes
  • butter
  • nutmeg
  • salt
  • milk
  • tomato  sauce
  • 1 big onion
  • 1 garlic clove 
  • 3 cans of tuna fish
  • olive oil
  • 1 egg
Boil the halved or chunked (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them thoroughl.With a magic wand mix in the warm milk and butter and season with salt, pepper and some nutmeg, to taste.Reserve.   In a pan sauté the onion and garlic in a bit of olive oil. Add in a bit of chili, the tomato sauce and the tuna fish completely drained and mix it all with a wooden spoon. In a bakking tray place a layer of mashed potatoes, alyer of the tuna fish mixture and end with a nother layer of mashed potatoes. Brush the top with an egg and take to the oven pre heated at 180º until golden brown. 


  1. Amanhã também tenho empadão de atum para publicar mas o meu é numa versão mais light pelos motivos que já sabes! Mas dantes fazia assim! Empadão de atum é o preferido cá de casa! Beijinhos

  2. Adoro empadão e atum mas faço mais de carne pois é o preferido do meu filho.
    Esse ficou uma delicia e eu já almoçava novamente.

  3. Adoro empadão mas confesso que de atum ainda não comi, já ficou a ideia :)
    Beijinhos ...
    Guloso qb

  4. Delicious food
    nice blossom!