Tuna & Sweetcorn Slice Recipe
Introduction
This Tuna & Sweetcorn Slice is a quick and tasty savory treat that combines flaky puff pastry with a creamy, cheesy topping. Perfect for a light lunch or snack, it’s easy to prepare and full of comforting flavors.
Ingredients
- 320g pack ready-rolled puff pastry
- 185g can tuna in spring water, drained and flaked
- 325g can sweetcorn, drained
- 3 tbsp crème fraîche
- 50g cheddar, grated
- A few chives, snipped to 1cm lengths
Instructions
- Step 1: Heat the oven to 220°C (200°C fan) or gas mark 7. Lay the puff pastry flat on a baking sheet. Pinch up the edges to form a border, pressing firmly into the corners. Prick the center all over with a fork to prevent it from puffing too much, then bake for 10-15 minutes.
- Step 2: While the pastry is baking, mix the drained tuna and sweetcorn in a bowl and season to taste.
- Step 3: Remove the pastry from the oven. Using the back of a fork, gently press down the center which will have puffed up. Spread the crème fraîche evenly over the center, spoon the tuna and sweetcorn mixture on top, then sprinkle with grated cheddar.
- Step 4: Return to the oven and bake for another 10-15 minutes until the cheese is golden and bubbling and the pastry is fully cooked.
- Step 5: Sprinkle with snipped chives, cut into quarters, and serve warm.
Tips & Variations
- For extra flavor, add a teaspoon of Dijon mustard to the crème fraîche before spreading it on the pastry.
- Swap chives for fresh parsley or spring onions for a different herbal note.
- If you prefer a richer taste, use full-fat crème fraîche or substitute with sour cream.
Storage
Store any leftover slice in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 10 minutes to keep the pastry crisp. Avoid microwaving if possible, as this can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh corn instead of canned sweetcorn?
Yes, fresh corn can be used. Simply cook the kernels briefly until tender, then drain and cool before mixing with the tuna.
Is it possible to prepare this slice ahead of time?
You can assemble the slice up to the point of adding cheese and baking. Keep it covered in the fridge and bake just before serving, allowing extra baking time if it’s chilled.
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Tuna & Sweetcorn Slice Recipe
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
Description
This Tuna & Sweetcorn Slice is a deliciously easy-to-make savory tart featuring a flaky puff pastry base topped with a creamy tuna and sweetcorn mix, finished with melted cheddar and fresh chives. Perfect as a light lunch or a snack, this recipe combines simple pantry staples into a flavorful, satisfying dish with a crisp, golden crust.
Ingredients
Pastry
- 320g pack ready-rolled puff pastry
Filling
- 185g can tuna in spring water, drained and flaked
- 325g can sweetcorn, drained
- 3 tbsp crème fraîche
- 50g cheddar, grated
- a few chives, snipped to 1cm lengths
Instructions
- Preheat Oven and Prepare Pastry: Heat your oven to 220°C (200°C fan)/gas mark 7. Lay the ready-rolled puff pastry sheet on a baking tray. Carefully pinch up the edges to create a border, pressing firmly into the corners to seal the sides. Use a fork to prick all over the center area to prevent it from puffing excessively during initial baking.
- Blind Bake Pastry: Place the pastry into the oven and bake for 10–15 minutes until it starts to turn golden and is partially cooked. This step ensures the base will not become soggy when you add the filling.
- Prepare Filling: While the pastry bakes, combine the drained and flaked tuna with the drained sweetcorn in a bowl. Season the mixture with salt and pepper to taste, mixing gently to combine.
- Deflate Pastry Base: Once partially baked, remove the pastry from the oven. The center will have puffed up; press it down gently using the back of a fork to create a flat surface for the filling.
- Assemble Slice: Spread the crème fraîche evenly across the pastry base within the border. Spoon the tuna and sweetcorn mixture evenly over the crème fraîche. Sprinkle grated cheddar cheese generously on top.
- Bake the Assembled Slice: Return the tart to the oven and bake for an additional 10–15 minutes until the cheese is melted, golden, and bubbly, and the slice is cooked through.
- Garnish and Serve: Remove from the oven and sprinkle the chopped chives over the top. Allow to cool briefly, then cut into quarters and serve warm.
Notes
- You can substitute crème fraîche with sour cream or Greek yogurt if preferred.
- For extra flavor, add a pinch of black pepper or a sprinkle of dried herbs like thyme to the tuna mixture.
- If puff pastry is not available, you can use shortcrust pastry but adjust baking times accordingly.
- Serve with a simple green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: tuna, sweetcorn, puff pastry, savory slice, easy lunch, simple dinner, baked tart, cheesy tuna slice
