Looking for a quick, easy, and totally delicious dinner idea? This Tuna Jalousie with Corn has you covered! Creamy tuna, sweet corn, and gooey cheese come together in a flaky puff pastry that’s crispy on the outside and packed with flavour on the inside. It’s simple to make but looks so impressive—it’s perfect for busy weeknights or even when you’re hosting friends. Pair it with a fresh green salad, and you’ve got a meal that’ll have everyone coming back for seconds.

TUNA & CORN PIE ON TRAY WITH SALAD LEAVES AND A KNIFE

This Tuna Jalousie with Corn is not just a delicious dinner option—it’s also fantastic picnic fare! Inspired by the classic French sweet jalousie, this savoury version is filled with a creamy tuna and corn mixture, then wrapped in golden, flaky puff pastry. It’s perfect for those who love a twist on tradition.

One of the best things about this dish is its versatility. It’s just as delicious served warm from the oven as it is eaten cold, making it ideal for picnics, lunchboxes, or on-the-go snacks. Slice it into smaller pieces for party platters or leave it whole for an impressive centrepiece.

If you have leftovers (if you’re lucky!), simply store them in an airtight container in the fridge for up to 3 days. Reheat slices in the oven for a crisp, fresh feel, or enjoy them cold straight from the fridge. However you serve it, this Tuna Jalousie is sure to be a hit!

Ingredients

425g can tuna in springwater, brine or oil, drained
300g can corn kernels, drained
1 small red onion, finely diced
1 cup grated tasty cheese
⅔ cup good quality whole egg mayonnaise
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon cracked black pepper
2 sheets frozen puff pastry, partially thawed (See Note 2)
1 egg yolk, lightly beaten (See Note 3)
2 teaspoons sesame seeds (optional)

TO SERVE

Mixed green salad

Instructions

Preheat oven to 200C (180C fan forced) and line a large baking tray with baking paper. Place tuna, corn, red onion, cheese, mayonnaise, parsley and salt and pepper in a bowl. Stir until throughly combined. Taste and adjust with salt and pepper if required.
Cut each pastry sheet in half and place two of the halves onto the prepared tray. Spread each half with the tuna mixture leaving a 2cm boarder all round. Using a little egg wash, brush around the edges.
With remaining pastry sheets, cut slits, at 1.5cm intervals along the short length of the pastry from one side to the other, but making sure you leave a 2cm boarder, uncut, on each of the 4 sides. Carefully lift each cut sheet and place on top of the tuna and gently stretch over the top and to the sides to cover. Crimp the edges with a fork to seal.
Brush top of pastry with remaining egg wash and sprinkle with sesame seeds, if using. Bake in the oven for 30-35 minutes or until golden brown. To serve, cut in half or into slices and serve with salad.

Notes

COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless spe
PUFF PASTRY
Have your puff pastry sheets partially to almost thawed but not warm on the bench. You don’t want them to soft and unworkable. I usually thaw mine in the fridge. Helps with less condensation and keeps them chilled and easy to work with.
EGG WASH
I prefer to use just the egg yolk for washing. It gives a much darker golden colour to the pastry but you can use the whole egg if preferred.

Hello! I'm Kate.

Tuna Jalousie with Corn