Tuna, Red Pepper & Olive Tart

Heart outline Heart 0 people Clock graphic 40 Min Cutlery circle Serves 4

Most of our recipes here at John West are aimed at making your weekly mealtimes menu more varied, delicious and exciting. But some of them, like this one for instance, are designed with ‘entertaining’ in mind. In other words they’re just that little bit fancier, impressive and more eye-catching. So rather than keeping them to yourselves, fish creations like this tuna tart recipe are ideal for sharing with guests, whether it be a formal dinner party or a few friends round for a light, informal supper. Of course, if instead you simply fancy a ‘posh’ snack all for yourself, these tuna topped puff pastry delights are equally perfect for that too.


  • 2 110g John West No Drain Fridge Pot Tuna Steak with a little olive oil
  • 375g ready rolled puff pastry
  • 2 large onions, finely sliced
  • 1 tbs balsamic vinegar
  • 1 good handful of black olives, halved
  • 2 tbs olive oil
  • 2 tbs sliced roasted red peppers (from a jar)
  • 1 handful of rocket or watercress leaves
  • Salt and pepper

Step 1

To prepare our Tuna Tart Recipe preheat oven to 200*C / Gas Mark 6. Cut the pastry into 4 discs approximately 10cm/4” wide.
Heat the olive oil in a large frying pan, add the onions and cook over a low heat for 10 to 12 minutes or until soft and golden. Add the vinegar and cook for 2 more minutes, allow to cool.

Step 2

Put the pastry discs onto a non-stick baking tray. Divide the onion mixture between each, leaving a 1cm border to allow the pastry to puff up. Bake in the oven for 10 to 12 minutes or until puffed up and golden brown.

Mix the black olives, rocket, red peppers and John West No Drain Tuna Steak together and season lightly. Once the discs of pastry come from the oven spoon the tuna mixture on top and serve straight away.

For more information on all our Tuna Recipes please click here.

You may also like...