tania rosas

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Recipe of Tuna casseroles

Tuna casseroles

40 mins
30 mins
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Delicious and nutritious cazuelitas stuffed with tuna, ideal to keep in the recipe book of Lent. Resume with your friends this simple dish with French influences.
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6 portions
  • 200 grams flour
  • 1 pinch salt
  • 100 grams butter
  • 1 egg yolk
  • 30 milliliters Water, cool
  • 60 grams Dijon mustard
  • 1 tablespoon butter
  • 1 white onion, girl
  • 3 cans tuna
  • 2 tomatoes
  • 150 grams sour cream
  • salt, and pepper to taste
  • peppermint, or parsley to decorate


Preheat the oven to medium heat (180 ° C).
For the dough mix the flour, salt and 100 g of butter, rubbing with your hands until you get a sandy dough.
Add the egg yolk and water and knead until obtaining a homogeneous paste, taking care not to overwork it.
Place the dough in a clean bag and refrigerate for half an hour.
While the dough refrigerates finely chop the onion and fry lightly in a pan with the remaining butter, without taking much color.
Remove the onion from the fire and place it in a bowl, add the previously drained tuna, season with a little salt and mix perfectly, reserve.
Grease and flour a 6-piece butter dish.
Remove the dough from the refrigerator and stretch it carefully with a thickness of approximately 3 millimeters.
To form the casseroles, cut the dough into discs larger than the base of the mold for mantecadas, that is, approximately 10 cm.
Arrange the dough discs in the molds pressing the dough in the base to thin it and in this way cover the whole mold, it should be thin at the end.
To varnish the casseroles with the mustard helping of a small spoon taking care of not breaking it.
Add the tuna filling almost to the edge.
Cut the tomatoes into thick slices and place over the tuna, if they are small you can add several and if they are large, a slice will suffice.
Place a tablespoon of cream, or the one needed to completely cover the tomato.
Season with salt and pepper to taste.
Bake for 30 minutes at 180 ° C, or until the dough is golden brown.


Decorate your cazuelita with a green touch, it can be a parsley leaf. Accompany a steamed vegetable garnish or a fresh salad of lettuce or spinach.


Do not handle the dough for a long time, because when cooked it will shrink. You can prepare it a day in advance so that it is perfectly rested. You can serve them as sandwiches or canapés if you use molds for mini-cupcakes and cherry tomatoes or grape tomatoes or prepare them as a cake to enjoy with the family.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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