Tuna Tarts

These are a great standby in the freezer. When unexpected guests call, just take a few out and warm them in the oven. Instead of tuna, try crab meat or salmon.

45 minutes
15-20 minutes



  • 3oz Hard Margarine
  • 6oz Plain Flour
  • About 6 teaspoons water to mix
  • ½ teaspoon salt


  • 8oz Packet Cream Cheese
  • Salt and pepper
  • 2 tablespoons Milk
  • 7.5oz Can Tuna, drained
  • 2 tablespoons finely chopped Onion
  • 1 tablespoon Lemon Juice
  • ½ tablespoon Horseradish Cream (not sauce)
  • 2oz flaked Almonds, toasted


  1. Make up shortcrust pastry. Wrap in cling film and chill for 30 minutes.
  2. Beat together cream cheese and milk then add tuna, onion, horseradish cream, lemon juice and seasoning. This can be done in a food processor.
  3. Roll pastry out thinly and use to line lightly greased tartlet tins.
  4. Spoon mixture between tarts and smooth tops. Sprinkle on one or two toasted almonds.
  5. Bake in a pre-heated oven for 15-20 minutes at Gas6, 400E, 200C or until lightly golden. When cool, remove to a wire tray.

Can be frozen for about 3 months. They can be served warm or cold but after freezing they are better crisped up in the oven for 10 minutes at the above temperature.