Tuna “under the quilt” is a family recipe. Here in Poland, and as well as in the counties to the east, the more known version is the herring “under the quilt”. But we find that the tuna with the veggies in this layered dish is more soft and delicate. 

Also, the fact that almost all the ingredients are grated gives this dish a cloud-like texture. And therefore everybody who tries it comes back for more until all is gone.

Let us tell you that if you decide to do this recipe this Christmas all your guests will ask for the recipe and when it is all gone they will ask if there is maybe some more hidden in the fridge. 

We already know that this will be one of the fan favourite posts/recipes on our blog. Its unique texture and delicate flavour will concquer all taste buds even the kids will love it. 

Ingredients for tuna “under the quilt”:

  • 3 cans of tuna
  • 1 large onion (or two small ones). We used a regular onion but any will be good for this recipe
  • 1 large carrot (or two medium ones)
  • 2-3 potatoes
  • 150g of cheese (we used Gouda but Cheddar or any similar cheese you have will work)
  • 6 eggs (we will hard boil them)
  • Mayonnaise (about half a jar)
  • Yoghurt (optional)
Tuna "under the quilt"
Tuna “under the quilt”


  1. Make hard boil eggs and cook the potatoes (we recommend not to peel them before cooking) for about 30-45min. We always try to cook these ingredients a day before so they are cool enough to handle when we assemble the dish.
  2. When the eggs are cool enough to handle peel them and separate the egg whites and egg yolk (remember don’t be afraid they are already fully cooked).
  3. Peel the cooked potatoes. They were so soft that the potatoes skin separated with just use of our fingers, but if it doesn’t for you just use a vegetable peeler or a knife.
  4. Chop the onion the way you like it – as we found that if it is in large chunks or almost a paste-like form it doesn’t influence the dish. However, slices are out of the question. 
  5. Now take out the grater. And on the smallest grater grate cheese, carrot and egg whites and egg yolks. And set them aside each ingredient in a separate bowl or plate (the egg whites should be separated from the egg yolks)
  6. Now on the larger part of grater grate the potatoes and set aside.
  7. In a glass bowl (we recommend a bowl that is as wide on the bottom as it is on the top that way each layer is similar but if you don’t have that any glass bowl will do).
  8. Now we will start to layer the dish.
  9. Firstly put the tuna then blot it with some mayo (of course for more diet-friendly dish mix mayo and yoghurt together 1:1). You will add mayo (and optionally the yoghurt between each layer) 
  10. Then the layers are as follows: onion, carrot, potatoes, cheese, egg whites and egg yolks.
  11. And voila the dish is ready to serve. 

Remember that when the dish is served you and your guest take in all the layers – from top to bottom. 

Also if your bowl is larger or smaller adjust the layers accordingly as the layers shouldn’t be thick (no more than 2 cm). Also, they should be fairly even maybe the last two (egg whites and egg yolk) might be slightly less thick.  

P.S. We are using a bowl which is 15x15cm and 12 cm deep.

Here you will find our other options for the Christmas table.

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