These mini tuna tart cups are one of those party appetizer recipes you’ll want to keep in your back pocket in case you need to whip up something quickly.
They’re perfectly bite-sized as they’re made in a mini muffin tin and come with a deliciously creamy tuna filling that’s balanced by tangy Dijon mustard and a juicy piece of tomato.
Topped with melted cheese and baked in puff pastry, these appetizer bites are elegant enough for parties yet simple enough to whip up as a weeknight dinner paired with a simple green salad.
What You’ll Need
For this recipe, you’ll only need a handful of ingredients:
- Puff pastry (frozen for thicker cups, fresh for thinner ones)
- Tuna (canned in water, drained)
- Sour cream plus salt and pepper
- Dijon mustard
- Tomato slices
- Grated cheese to melt on top
- Dried herbs for garnish (optional)
How to Make These Mini Tuna Tart Cups
Start by preparing the filling:
Drain the canned tuna and place it in a medium bowl. Stir in sour cream, salt, and pepper, mixing until the tuna breaks apart and you get a creamy, spreadable mixture.
Then, prepare the pastry cups. If you’re using frozen puff pastry, thaw it for about 10–15 minutes before using, but don’t let it defrost too much or it will become difficult to handle.
If you’re using fresh store-bought puff pastry, only take it out when you’re ready to use it for the same reason.
Roll out the dough on a large cutting board and cut it into roughly equal-sized 24 squares. Lightly oil a mini muffin tray with a bit of oil and press one square of pastry into each cup.
Use a fork to poke the bottoms of the cups so they don’t puff too much while baking.
Next, spread a small amount of Dijon mustard at the bottom of each pastry cup. This adds a tangy flavor that pairs perfectly with the tuna.
Cut each tomato slice into four pieces. Fill the pastry cups evenly with the tuna mixture, top with a piece of tomato, and finish with a generous sprinkle of grated cheese.
Bake the cups at 375°F for 18–20 minutes, or until the pastry is golden and the cheese is melted and bubbly.
Serve warm for gooey, melty bites, or let them cool and enjoy at room temperature.
Why You’ll Love This Recipe
- It’s super quick to prepare: Putting the whole thing together takes less than 15 minutes, and the cups should be perfectly baked in just 20 minutes too.
- It’s always a crowd-favorite, both among the adults AND the kids: The tuna, tomato, and melted cheese flavor combination is timeless and totally irresistible, pleasing virtually everyone.
- You can make it ahead, so you don’t have to rush at the last minute: Put the tart cups together in advance and bake right before serving.
- It’s flexible: You can serve this dish as an appetizer or make a bigger batch for an easy dinner.
- Easy to bring to a party or serve at lunch: Because these cups are bite-sized, they’re perfect for sharing at parties and easy to pack for lunch or picnics.
Tips for Success
- Drain the tuna well to keep the filling creamy and not too watery.
- Keep the puff pastry cold until you’re ready to use it so it puffs properly and is easier to handle.
- Use juicy, ripe tomatoes, but pat them dry before using so they don’t make your cups soggy.
- Grate cheese fresh for the best melt and flavor. You can use both mild and strong cheeses, depending on the crowd!
- Serve with a dip like garlic aioli or herbed sour cream for some extra flavors.
📌 Mini Tuna Tart Cups (Recipe Card)
Ingredients (Makes 24 cups)
- 2 sheets frozen puff pastry (or 1 sheet fresh)
- 2 cans of tuna in water, drained
- 3/4 cup sour cream
- Salt and pepper, to taste
- 1 tablespoon Dijon mustard
- 6 slices of tomato, quartered and patted dry
- 1/2 cup grated cheese (50 g
- Olive oil for brushing
Equipment
- Mini muffin tray (24 cups)
- Mixing bowl
- Knife and cutting board
- Pastry brush
Instructions
- Preheat oven to 375°F.
- Drain the canned tuna and place it in a medium bowl. Stir in sour cream, salt, and pepper until the mixture is creamy and easy to spread.
- If using frozen puff pastry, let it thaw for 10–15 minutes, but don’t let it get too soft or it’ll be tricky to handle.
- Roll out the dough and cut into 24 even squares. Lightly oil a mini muffin tray and press one square into each cup. Use a fork to poke the bottoms to keep them from puffing too much.
- Spread a small amount of Dijon mustard into the base of each pastry cup.
- Spoon in the tuna mixture, then top with a quarter-slice of tomato. Finish with a generous sprinkle of grated cheese.
- Bake for 18–20 minutes, until the pastry is golden and the cheese is melted and bubbly.
- Serve warm or enjoy at room temperature – they taste great either way!
