Lindsey Chastain

Lindsey Chastain is 1/2 of the husband and wife team that make The Waddle and Cluck run. She is also the founder of The Writing Detective and A Pen and a Page.

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Delicious Tuna Tartlets – Perfect for Brunch or Lunch

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Tuna tartlets are a versatile and crowd-pleasing dish that works for just about any occasion. Whether you’re hosting a brunch, attending a potluck, or simply looking for a light meal, these tartlets offer a tasty and convenient option. With a combination of flaky puff pastry and a flavorful tuna salad filling, they’re easy to make and sure to impress.

This blog post will walk you through the process of making tuna tartlets step by step, providing tips along the way to help you achieve the best results. The recipe is straightforward, using ingredients you probably already have in your kitchen. By the end, you’ll have a go-to appetizer that you can whip up with minimal effort and maximum flavor.

Ingredients You’ll Need

Before we dive into the instructions, let’s take a look at the ingredients you’ll need for these tuna tartlets:

1 sheet of frozen puff pastry, thawed: Puff pastry is the base of our tartlets. It’s light, flaky, and provides the perfect texture contrast to the creamy tuna filling.
2 eggs: These are used for the egg wash, which helps the puff pastry achieve that beautiful golden color.
1 5oz can of tuna, drained: Tuna is the star of the filling. Make sure to drain it well to avoid a soggy filling.
1/4 cup finely diced onion: Onions add a bit of crunch and a sharp flavor that balances the richness of the tuna and mayonnaise.
2 tbsp mayonnaise: Mayonnaise binds the filling together and adds creaminess.
1 tsp Dijon mustard: Mustard adds a subtle tangy flavor that enhances the taste of the tuna.
1 tsp lemon juice: Lemon juice provides a fresh, zesty kick that brightens up the entire dish.
Salt and pepper to taste: Simple seasonings that allow the other flavors to shine.
Chopped parsley for garnish: Parsley adds a pop of color and a fresh herbal note.

Canned tuna in a jar. Grey wooden background. Top view. Tuna Tartlets

Preparing the Puff Pastry

The first step in making your tuna tartlets is preparing the puff pastry. If you’ve never worked with puff pastry before, don’t worry—it’s easier than it seems.

Preheat your oven: Set your oven to 400°F (200°C). This high temperature is what gives the puff pastry its light and flaky texture.
Line a baking sheet with parchment paper: This will prevent the pastry from sticking to the sheet and make cleanup a breeze.
Unroll the puff pastry: Once your puff pastry is thawed, carefully unroll it on a clean surface. If it’s a bit stiff, let it sit for a few minutes to soften.
Cut out circles: Using a round cookie cutter or the rim of a glass, cut out circles from the puff pastry. The size of the cutter will determine the size of your tartlets, so choose according to your preference.
Place circles on the baking sheet: Arrange the pastry circles on the prepared baking sheet, leaving a bit of space between each one.
Prepare the egg wash: In a small bowl, whisk together the eggs. This egg wash is what will give your tartlets a beautiful, glossy finish.
Brush the egg wash: Using a pastry brush, evenly coat the tops of the puff pastry circles with the egg wash. This step is key for getting that golden brown color.
Bake the pastry: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pastry is puffed and golden brown. Keep an eye on them towards the end of the baking time to prevent over-browning.
Cool completely: Once the pastry circles are done, remove them from the oven and transfer them to a wire rack to cool completely. This prevents them from getting soggy when you add the filling.

Making the Tuna Filling

While your puff pastry circles are cooling, you can move on to preparing the tuna filling. This filling is simple to make and can be adjusted to suit your taste.

Drain the tuna: Start by draining the can of tuna. It’s important to get rid of as much liquid as possible to keep the filling from becoming watery.
Mix the ingredients: In a medium bowl, combine the drained tuna, diced onion, mayonnaise, Dijon mustard, lemon juice, and salt and pepper. Stir everything together until well combined. The result should be a creamy, tangy mixture that’s not too dry and not too wet.
Taste and adjust: Before you move on, give the filling a quick taste. If you think it needs a bit more seasoning or lemon juice, now is the time to adjust.

Assembling the Tartlets

Now that your puff pastry is cooled and your filling is ready, it’s time to assemble the tartlets.

Cut the pastry circles: Take each cooled puff pastry circle and carefully slice it horizontally in half. This will give you a top and bottom for each tartlet.
Fill the tartlets: Spoon a generous amount of the tuna mixture onto the bottom half of each pastry circle. Spread it out evenly, making sure each bite will have a good balance of filling and pastry.
Top with the other half: Place the top half of the pastry circle back on top of the filling, gently pressing down to secure it in place.
Garnish with parsley: To finish, sprinkle a bit of chopped parsley over the top of each tartlet. This adds a touch of color and a fresh flavor that complements the filling.
Serve immediately or refrigerate: These tartlets are best served right away, but if you’re preparing them in advance, you can refrigerate them until you’re ready to serve. Just be sure to cover them well to keep the pastry from drying out.

Tips for Success

Making these tuna tartlets is straightforward, but here are a few tips to ensure your tartlets turn out perfectly every time:

Work with cold puff pastry: Puff pastry is easier to handle when it’s cold. If it starts to get too warm and sticky, pop it in the fridge for a few minutes before continuing.
Don’t overfill: It might be tempting to load up the tartlets with filling, but too much can make them difficult to eat and cause the pastry to become soggy.
Make them bite-sized: If you’re serving these at a party, consider making smaller tartlets by using a smaller cookie cutter. This makes them easier to eat and perfect for appetizers.
Get creative with the filling: While this recipe uses a classic tuna salad, you can get creative with the filling. Add in some chopped celery for extra crunch, a dash of hot sauce for a bit of heat, or some chopped pickles for a tangy twist.

Serving Suggestions

These tuna tartlets are incredibly versatile, and there are plenty of ways to serve them:

As an appetizer: Serve them as a starter for a dinner party. They pair well with a crisp white wine or a light beer.
For brunch: Add them to your brunch menu alongside a fresh salad or a bowl of fruit.
As a light lunch: Pair a couple of tartlets with a cup of soup for a simple and satisfying lunch.
At a picnic: Pack them up for a picnic or outdoor gathering. They’re easy to transport and can be eaten at room temperature.

Storing and Reheating

If you have any leftovers, you can store these tuna tartlets in an airtight container in the refrigerator for up to two days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid reheating them in the microwave, as this can make the pastry soggy.

Final Thoughts

Tuna tartlets are a delightful dish that combines the best of both worlds: the crispiness of puff pastry and the creamy, tangy flavor of tuna salad. Whether you’re making them for a special occasion or just a regular meal, they’re sure to be a hit. The recipe is simple enough for beginners but delivers a result that looks and tastes impressive.

Feel free to experiment with the ingredients and customize the tartlets to your liking. With a little creativity, this basic recipe can serve as a foundation for all sorts of delicious variations. Happy cooking!