Tuna Quiche

This French open-faced pie with canned tuna, egg & cream filling seems completely simple, but it is so delicious. Don’t forget to add mustard to this Tuna Quiche, it will give a charm to it.

Tuna Quiche

Natalija
I usually serve it with green salad. Aragula works the best.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 6 servings

Ingredients
  

  • 1 sheet all butter puff pastry
  • 200 g tuna in water (drained)
  • 1-2 Tbsp mayonnaise
  • 2 tsp mustard
  • 2 eggs
  • 100 ml sour cream
  • salt and pepper to taste
  • 1 tomato
  • 30 g cheddar cheese shredded

Instructions
 

  • Preheat oven to 375 degrees F. Lay the puff pastry out on a baking sheet. Prick all over with a fork.
  • Pop in the oven for 10-12 minutes or until the crust starts to turn light gold. Remove the pastry from the oven, pressing the center down with a fork, if it puffed up a bit.
  • Meanwhile mix tuna and mayonnaise with fork. Season with salt and pepper.
  • Spread the mustard across centre. (I use mustard “a l’ancienne).
  • Spoon the tuna mix on top.
  • Combine eggs with sour cream and mix together. Season with salt and pepper.
  • Pour over tuna.
  • Slice tomato and arrange them on top of your quiche. Sprinkle with cheese.
  • Bake for 30 minutes or until quiche is golden brown.
Tried this recipe?Let us know how it was!

Tuna Rice Salad

Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.

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Tuna Rice Salad

You can add english cucumber to this salad.
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 2 hard boiled eggs peeled
  • 1 can (150 g) tuna in its own juice drained
  • 100 g fully cooked rice
  • 1 avocado
  • 1 can whole kernel sweet corn drained
  • 2 medium tomatoes cut into 6-8 wedges
  • 1/4 red oinon peeled and cut in half-moon
  • Salt and freshly ground black pepper
  • 3 Tbs olive oil
  • Green onion or fresh dill minced

Instructions

  • In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
  • Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
  • Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
  • Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.

Tuna pate with smoked salmon

Delicious Tuna and Smoked Salmon Pate is an amazing appetizer served with fresh or toasted bread.

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Tuna pate with smoked salmon

Course Appetizers
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings 6 servings
Author Natalija

Ingredients

  • 160 g tuna in water drained
  • 5-6 slices smoked salmon
  • 160 g mascarpone cheese
  • 1/2 onion chopped
  • salt and pepper to taste
  • fresh dill to taste

Instructions

  • In a bowl, combine together mascarpone cheese and tuna, mash it with fork.
  • Add chopped dill and minced onion, salt and pepper.
  • Add finely chopped smoked salmon and stir together.
  • Transfer to a small dish and garnish with chopped fresh dill or with thin slices of salmon. Cover with food plastic wrap.
  • Chill in the fridge for at least 6 hours.

Hard-Boiled Eggs Loaded With Tuna

Very simple and quick recipe to make, from the ingredients that you’ll always find in your pantry. Eggs, tuna, pickles and mayonnaise. Perfect appetizer for any event or pre-dinner snack.

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Hard-Boiled Eggs Loaded With Tuna

To make the filling more smooth and fluffy I use not just egg yolks, but I also add one egg white.
Course Appetizers
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 6 servings
Author Natalija

Ingredients

  • 7 hard boiled eggs
  • 1 can (180 g) tuna in its own juice
  • 1-3 medium pickles
  • 4-5 Tbsp mayonnaise
  • salt and pepper to taste
  • 1 pinch paprika
  • fresh herbs

Instructions

  • Place raw eggs in a saucepan and cover with at least 2-3 inches of cold water. Place the saucepan over high heat until it reaches a boil. Boil for 10 minutes on medium heat. Remove from hot water and transfer them into ice cold water for 5-10 minutes.
  • Grate 2 pickles, using a microplane cheese grater. Cut one pickle into thin slices.
  • Carefully peel the eggs and cut them in half lengthwise. Remove yolk from 6 eggs.
  • Mash 6 egg yolks and one whole egg with fork until crumbly.
  • Drain and mash the tuna, combine with mashed eggs. Add shredded pickles, mayonnaise, salt and pepper and mix until incorporated.
  • Spoon the mixture into the egg whites. Garnish with paprika, fresh herbs and sliced pickle.
  • If there is some extra filling left, serve it on the fresh bread or crackers.

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