Creamy Tuna and Sweet Corn Puff Pastry Jalousie

Flaky pastry meets a no-cook creamy filling for the ultimate easy dinner.

This Creamy Tuna and Sweet Corn Puff Pastry Jalousie is the definition of effortless elegance. A simple mixture of tuna, sweet corn, red onion, and cheese bound together with mayo is enveloped in buttery puff pastry, scored to bake into a stunning, golden showpiece. It transitions seamlessly from a warm, comforting weeknight meal to the star of a picnic basket, proving that the most impressive dishes are often the simplest to make.

This is the sort of dinner you make when you want something warm, comforting and a little bit special, but without spending ages in the kitchen. The creamy tuna and sweet corn filling comes together quickly, the puff pastry bakes up golden and flaky, and suddenly you’ve got a meal that feels far more impressive than the effort involved. What I love most, though, is that it doesn’t stop at dinner — leftovers are just as good the next day, making it perfect for lunches, picnics or slicing up for an easy, no-fuss meal on the go.

Why This Jalousie Works So Well

This recipe is a winner because it’s built on a few simple, brilliant ideas:

• The No-Cook, Creamy Filling: The mixture of tuna, sweet corn, onion, cheese, and mayonnaise requires zero cooking. It’s quick to assemble, and the mayo keeps everything moist and flavourful as it bakes.
• Puff Pastry Does the Heavy Lifting: Using store-bought puff pastry is the ultimate shortcut. It bakes into an impressively flaky, golden crust that makes the dish look and taste far more sophisticated than the effort suggests.
• The Jalousie Design is Functional: Cutting slits in the top layer isn’t just for looks. It allows steam to escape, ensuring the pastry bakes up crisp instead of soggy, and gives you a sneak peek of the delicious filling.
• Truly Serves Two Ways: It’s fantastic served warm and fresh, but its structure means it holds up beautifully to be eaten cold, making it uniquely versatile for meals on the go.

How To Make The Tuna and Sweet Corn Jalousie

Don’t let the fancy name fool you—the assembly is straightforward. Here’s how to build it like a pro:

1. Prepare the Filling: Simply mix the drained tuna, sweet corn, diced onion, grated cheese, mayonnaise, and herbs in a bowl. Season well. That’s it—no cooking required.
2. Create the Base: Place two halves of your partially thawed puff pastry sheets on a lined tray. Spread the creamy tuna mixture evenly over each, leaving a clear 2cm border around the edges.
3. Make the Top Layer: Take the remaining pastry halves. Using a sharp knife, cut parallel slits lengthways at 1.5cm intervals, making sure to leave a solid 2cm border uncut on all four sides. This creates the classic “jalousie” (shutter) effect.
4. Seal & Finish: Carefully lift the slashed pastry sheets and drape them over the filling. Press the edges firmly to seal, then crimp with a fork for a decorative finish. Brush the top with egg wash for a deep golden colour and sprinkle with sesame seeds, if using.

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Baking & Serving Tips

A few simple pointers will guarantee a perfect golden jalousie every time.

• Pastry Temperature: Use partially thawed, cold pastry straight from the fridge. If it’s too soft and warm, it becomes sticky and hard to handle.
• The Golden Egg Wash: For the deepest, richest colour, use just the egg yolk lightly beaten with a teaspoon of water.
• Let it Rest: For the cleanest slices, let the baked jalousie rest on the tray for 5-10 minutes before cutting. This allows the filling to set slightly.
• Serving Versatility: Serve it warm with a simple green salad for a comforting dinner. For picnics or lunches, let it cool completely and slice—it holds its shape beautifully and tastes just as good cold.
• Reheating: To recrisp leftovers, reheat slices in a 180°C oven for 5-10 minutes until warm and the pastry is crisp again.

Serving Suggestions

This jalousie is a complete meal on its own, but it truly shines with a few simple sides. For a classic dinner plate, serve a generous slice with a big, fresh garden salad tossed in a lemon vinaigrette. To lean into its rustic charm, pair it with a bowl of roasted cherry tomatoes or a creamy potato salad. If you’re slicing it for a picnic or party spread, add bowls of garlic aioli, sweet chilli sauce, and a tangy relish for dipping, alongside some crunchy vegetable sticks.

Storage & Make-Ahead

Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat slices in a 180°C oven for 5-10 minutes to restore the pastry’s crispness.
Freezing: This jalousie freezes very well. Freeze the uncooked, assembled jalousie on a tray until solid, then wrap tightly. Bake from frozen, adding 10-15 minutes to the baking time.
Make-Ahead: You can assemble the entire jalousie, cover it, and refrigerate for up to 8 hours before baking. Brush with egg wash just before it goes into the oven.

Frequently Asked Questions

I hope this Creamy Tuna and Sweet Corn Puff Pastry Jalousie becomes your new favourite solution for a meal that’s both comforting and impressively easy. It’s the kind of recipe that reminds you great food doesn’t have to be complicated. Give it a try and let me know in the comments what you think – does it hit the spot for your next picnic or cosy dinner?

More Recipes To Try:

• Mini Prosciutto & Pesto Croissants
• Chicken & Camembert Pies
• Savoury Cheese Crescent
• Salmon & Potato Cakes with Lemon Aioli Mayonnaise