Tuna, Tomato, and Mustard Tart

Why You’ll Love This Recipe

I absolutely love making this Tuna, Tomato, and Mustard Tart because it’s a simple yet flavorful dish that comes together quickly and tastes fantastic warm or cold. The tangy mustard base, savory tuna, and juicy tomatoes all sit on a crisp, golden puff pastry or tart crust. It’s one of those recipes that feels rustic and comforting but still refined enough to serve to guests. I like how customizable it is—you can add herbs, cheese, or even olives—and it’s great for lunch, dinner, or even picnics. Plus, it’s made with pantry staples, making it a perfect go-to recipe.

Ingredients

• 1 sheet puff pastry or shortcrust pastry, thawed if frozen

• 2 tablespoons Dijon mustard

• 1 can (150–180g) tuna in olive oil or water, well drained

• 2 medium tomatoes, thinly sliced

• 1/2 cup grated cheese (Gruyère, Emmental, or mozzarella)

• 1 small red onion, thinly sliced (optional)

• 1 tablespoon olive oil

• 1 teaspoon dried herbs (Herbes de Provence or thyme)

• Salt and pepper to taste

• Fresh basil or parsley, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Tart Base:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.

2. Roll Out the Pastry: If using puff pastry, lightly roll it out on a floured surface to smooth and even the thickness. Place it on the prepared baking tray. Score a border about 1 cm from the edge with a knife (don’t cut all the way through), which will help create a puffed edge when baked.

3. Spread Mustard: Spread the Dijon mustard evenly over the center of the pastry, staying within the border.

Add the Toppings:

4. Add Tuna and Cheese: Flake the drained tuna and distribute it evenly over the mustard layer. Sprinkle the grated cheese on top.

5. Add Tomatoes and Onion: Arrange the tomato slices over the tart in a single layer. If using, scatter the red onion slices over the top. Drizzle with olive oil, and season with salt, pepper, and dried herbs.

Bake:

6. Bake the Tart: Bake in the preheated oven for 25–30 minutes, or until the pastry is golden and crisp, and the cheese is melted and bubbly.

Serve:

7. Cool Slightly and Garnish: Let the tart cool for 5 minutes before slicing. Garnish with chopped fresh basil or parsley if desired.

8. Serve: Serve warm or at room temperature, with a green salad or simple vinaigrette on the side.

Servings and Timing

This recipe serves 4 as a main or 6 as a starter. Prep time is about 10 minutes, and baking time is around 25–30 minutes. You’ll have a beautiful, flavorful tart ready in about 40 minutes.

Variations

If I want to change things up, I sometimes add sliced black olives or capers for a salty kick, or I use cherry tomatoes for a burst of sweetness. For extra richness, you can add a few spoonfuls of crème fraîche or a thin layer of caramelized onions before adding the tuna.

Storage/Reheating

This tart stores well in the refrigerator for up to 2 days. To reheat, I pop it into a 300°F (150°C) oven for 10 minutes to crisp the pastry again. It’s also delicious cold or at room temperature.

FAQs

Can I use shortcrust pastry instead of puff pastry?

Yes, both work well. Puff pastry gives a flakier texture, while shortcrust provides a firmer, more rustic base.

Can I use fresh tuna instead of canned?

You can, but it requires pre-cooking the tuna. Canned tuna is traditional and convenient, and its texture suits this tart perfectly.

Can I make this tart ahead of time?

Yes, you can bake it ahead and reheat it just before serving. It’s also great served cold for a picnic or buffet.

Can I freeze this tart?

I don’t recommend freezing it fully assembled due to the tomatoes’ moisture, which can make the tart soggy. However, you can freeze the baked tart (without tomatoes) and add fresh slices before reheating.

What kind of cheese works best?

I usually use Gruyère or Emmental for their meltability and flavor, but mozzarella, cheddar, or even goat cheese also work wonderfully.

Conclusion

This Tuna, Tomato, and Mustard Tart is a perfect mix of crisp pastry, savory filling, and bright, fresh flavors. It’s a recipe I keep coming back to because it’s so easy, flexible, and crowd-pleasing. Whether I’m serving it as a main dish with a salad or cutting it into slices for a party, it always disappears fast. Once you try it, I’m sure you’ll find your own favorite version too!

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