This savory tart is a delicious and easy way to use up leftover tuna and tomatoes. The combination of tuna, tomatoes, and mustard creates a rich and flavorful filling that's perfect for a light lunch or dinner.
Prep 15 min · Cook 35 min · Serves 6
Ingredients
All-purpose flour1 cup · 140 g
Salt½ tsp · 3 g
Unsalted butter8 tbsp · 113 g(cold, cut into small pieces)
Ice water4–6 tbsp · 60–90 ml
Yellow mustard2 tbsp · 30 ml
Mayonnaise2 tbsp · 30 ml
Canned tuna1½ cups · 170 g(drained)
Tomatoes1 cup · 170 g(diced)
Grated cheese½ cup · 56 g(such as cheddar or mozzarella)
Instructions
In a medium bowl, combine the flour and salt. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the dough into a 12-inch (30-cm) circle. Transfer the dough to a 9-inch (23-cm) tart pan with a removable bottom. Trim the edges and prick the bottom of the dough all over with a fork.
In a small bowl, whisk together the mustard and mayonnaise. Spread the mixture over the bottom of the tart crust. Top with the tuna and diced tomatoes. Sprinkle the cheese over the top.
Bake the tart for 35 minutes, or until the crust is golden and the filling is hot. Let the tart cool for 5 minutes before slicing and serving.
This was the weeknight tart, born of a half-open can of tuna and whatever tomatoes were softening on the sill. Humble on paper, it disappeared faster than dishes that took twice the effort.
The Chef's Touch This tart is delicious served with a simple green salad on the side. You can also add some sliced hard-boiled eggs or diced bell peppers to the filling for added flavor and texture. If you don't have any leftover tuna on hand, you can use canned salmon or cooked chicken instead.
