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Tuna and Black Olive Lasagna

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Not a conventional lasagna filling but just as delicious, tuna and Black Olive Tapenade layered with a twist on the traditional creamy bechamel sauce and topped with breadcrumbs. This is a great recipe to switch up the from the normal, a certain crowd pleaser that can be whipped up in a flash and then left in the oven to cook away.



Dinner Recipes

Winter Recipes


Nut Free Recipes



2 Tbsp Early Harvest Extra Virgin Olive Oil

2 Onions, finely chopped

1 Red Pepper, diced

1 Green Pepper, diced

3 Cloves Garlic, finely chopped

2 x 120g Tins Tuna

2 x 400g Tins Chopped Tomatoes

1 tbsp Tomato Puree

1 tbsp Sugar

1 tbsp Sherry Vinegar

20g Parsley, chopped

15g Basil, chopped

Salt and Pepper

Olive Bechamel:

50g Butter

50g Plain Flour

3 tbsp Belazu Black Tapenade

750ml Milk

To Layer

500g Lasagna Sheets


Panko Breadcrumbs

Drizzle Olive Oil


  1. Start with the tuna sauce. Heat the oil in a heavy based pan and add the onions, garlic and peppers. Cook until softened and lightly coloured. Add the tomato puree, chopped tomatoes and tuna and cook on a low heat for 10 minutes. Add the sugar, vinegar parsley and basil and season with salt and pepper to taste. Remove from the heat whilst you make the béchamel.
  2. For the bechamel, melt the butter in another heavy based pan, add the flour and cook out on a low heat for 5 minutes. Add the Black Olive Tapenade and half the milk, whisking constantly while increasing the heat slightly. It will thicken as it begins to boil, work out any lumps and add the rest of the milk stirring continuously until it is smooth and a good consistency.
  3. Preheat oven to 180 degrees. Add a few spoonful’s of tuna sauce to the bottom of your lasagna dish and cover with lasagna sheets. Repeat with the béchamel, then the tuna, pasta, béchamel, tuna, pasta and finally the remaining béchamel. This can be hard to judge, remember to keep enough of the béchamel back for your top layer, at least a third of the original mixture!
  4. Top with the Parmesan, Panko and Early Harvest Extra Virgin Olive Oil and place in the centre of the oven for 40 minutes until it is golden and piping hot. Allow to cool for 5 to 10 minutes before serving.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Gran Reserva Sherry Vinegar

Gran Reserva Sherry Vinegar

Aged for at least 10 years in American oak Barrels.