Dump canned tuna directly into a roasting pan and 3 ordinary ingredients to get a budget-friendly Friday bake so incredible your husband will be begging for seconds!

This 4-ingredient oven baked tuna using canned tuna is the kind of no-fuss, budget-friendly Friday bake that reminds me of the suppers we used to pull together on the farm when payday was still a few days off. You dump the tuna straight from the can into a roasting pan, add three ordinary pantry ingredients, and let the oven do the work. It comes out hot, savory, and comforting, with just enough crisp on top to make everyone reach for seconds. It’s a simple, old-fashioned way to stretch a few cans of tuna into a hearty meal, perfect for those evenings when you’re tired but still want to put something warm and homemade on the table.

Serve this baked tuna spooned over buttered egg noodles, rice, or mashed potatoes so all those savory juices have something to soak into. A side of steamed green beans, peas, or a simple lettuce salad with a tangy dressing balances the richness nicely. Warm dinner rolls or a few slices of buttered toast are perfect for mopping up the browned bits from the roasting pan. If you like, add a squeeze of lemon at the table and a sprinkle of black pepper to wake everything up just before serving.

Servings: 4

4 cans (5 ounces each) tuna in water or oil, well drained

Preheat your oven to 375°F (190°C). Lightly grease a medium metal roasting pan with cooking spray or a little oil if you like, to help with cleanup.

Open the cans of tuna and drain them well. Dump the tuna directly into the center of the roasting pan. Use a fork to break it up and spread it into an even layer across the bottom of the pan.

Spoon the mayonnaise over the tuna and gently toss and spread with the fork until the tuna is lightly coated and the mixture is fairly even from corner to corner. You don’t need it perfectly smooth—just make sure there are no big dry clumps.

Sprinkle the shredded cheddar cheese evenly over the top of the tuna and mayonnaise layer, making sure most of the surface is covered so it melts into a nice blanket.

Scatter the plain dry breadcrumbs evenly over the cheese, covering as much of the surface as you can. This will form a crisp, golden top as it bakes.

Place the roasting pan on the middle rack of the preheated oven and bake for 20–25 minutes, or until the cheese is melted, the edges are bubbling, and the breadcrumb topping is nicely golden brown.

Remove the pan from the oven and let the tuna bake rest for about 5 minutes so it can settle and firm up slightly. Then scoop generous spoonfuls onto plates and serve hot, making sure everyone gets some of the crispy top and the tender tuna underneath.

If you’d like to stretch this dish even further, you can stir in 1–2 cups of cooked rice or cooked egg noodles right into the tuna and mayonnaise layer before adding the cheese and breadcrumbs; just know that will technically add more ingredients. A small handful of finely chopped onion or celery mixed into the tuna gives it a little crunch and a flavor reminiscent of old-fashioned tuna salad. For a bit of color and sweetness, you can fold in a drained can of mixed vegetables or peas. Swap cheddar for whatever cheese you have on hand—Colby, Monterey Jack, or even a bit of Swiss all work. If you prefer a lighter topping, use crushed saltine crackers or cornflakes in place of the breadcrumbs. Those who enjoy a touch of spice can add a pinch of black pepper or paprika over the top before baking. Leftovers reheat nicely in a low oven or microwave the next day and make a cozy open-faced sandwich spooned over toast.