Tuna and Sweet Corn Shortcrust Pie

Quick Recipe Version (TL;DR)

• Yield: 8 slices
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 45 minutes (includes 30 minutes chill time)

Quick Ingredients

• All-purpose flour 2 cups (250 g), fine salt 1/2 tsp
• Cold unsalted butter 125 g (1 stick + 1 tbsp), diced
• 1 large egg + 2–3 tbsp (30–45 ml) ice water
• Olive oil 1 1/2 tbsp
• 1 medium onion, 1 small red bell pepper, 2 garlic cloves
• Sweet corn kernels 1 1/2 cups (240 g)
• Tuna in water 2 cans (5 oz/142 g each), well drained
• Oregano 1 tsp, smoked paprika 1 tsp, cumin 1/2 tsp, salt and black pepper
• Chopped parsley 2 tbsp; sliced green olives 1/3 cup (optional)
• 3 large eggs + 3/4 cup (180 ml) whole milk
• Mozzarella 1/2 cup (50 g) + Parmesan 2 tbsp

Do This

• 1. Make dough: rub flour, salt, and cold butter to pea-size crumbs; mix in egg and ice water. Form a disk; chill 30 minutes.
• 2. Sauté onion and red pepper in olive oil until soft; add garlic and corn; cool.
• 3. Flake tuna; fold in veggies, parsley, olives (optional), oregano, paprika, cumin, salt, and pepper.
• 4. Whisk 3 eggs, milk, Parmesan, salt, and pepper to make the custard.
• 5. Roll dough to fit a 9-inch (23 cm) pie/tart pan. Dock; blind-bake at 400°F/200°C for 12 minutes.
• 6. Lower oven to 375°F/190°C. Add mozzarella, tuna-corn mix, then custard. Bake 30–35 minutes until set and golden. Rest 15 minutes; slice.

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Why You’ll Love This Recipe

• Comforting yet bright: tender tuna and sweet corn balanced by sautéed onion, red pepper, and herbs.
• Reliable set: a simple egg-and-milk custard binds the filling so slices cut cleanly.
• Make-ahead friendly: delicious warm or at room temperature—perfect for picnics, lunches, or potlucks.
• Flexible pantry star: uses mostly staple ingredients with easy swaps.

Grocery List

• Produce: 1 medium onion, 1 small red bell pepper, 2 garlic cloves, fresh parsley, lemon (optional for serving)
• Dairy: Unsalted butter, whole milk, mozzarella, Parmesan, 4 large eggs
• Pantry: All-purpose flour, olive oil, canned tuna (2 cans), sweet corn (canned or frozen), dried oregano, smoked paprika, ground cumin, salt, black pepper, green olives (optional)

Full Ingredients

For the shortcrust (masa quebrada)

• All-purpose flour: 2 cups (250 g)
• Fine salt: 1/2 tsp
• Cold unsalted butter, diced: 125 g (about 1 stick + 1 tbsp)
• Large egg: 1
• Ice water: 2–3 tbsp (30–45 ml), as needed

For the tuna-corn filling

• Olive oil: 1 1/2 tbsp
• Yellow onion, finely diced: 1 medium (about 150 g)
• Red bell pepper, finely diced: 1 small (about 120 g)
• Garlic, minced: 2 cloves
• Sweet corn kernels: 1 1/2 cups (240 g), canned (drained) or frozen (thawed)
• Canned tuna in water: 2 cans (5 oz/142 g each), very well drained
• Dried oregano: 1 tsp
• Smoked paprika: 1 tsp
• Ground cumin: 1/2 tsp
• Kosher salt: 1/2–3/4 tsp, to taste
• Freshly ground black pepper: 1/2 tsp
• Fresh parsley, chopped: 2 tbsp
• Sliced green olives (optional but classic): 1/3 cup (about 40 g)

For the custard and cheese

• Large eggs: 3
• Whole milk (or evaporated milk or half-and-half): 3/4 cup (180 ml)
• Grated Parmesan: 2 tbsp
• Shredded mozzarella or provolone: 1/2 cup (50 g)

Step-by-Step Instructions

Step 1: Make the shortcrust

In a large bowl, whisk flour and salt. Add the cold diced butter and cut it into the flour with a pastry cutter or fingertips until the mixture looks like coarse crumbs with some pea-sized pieces. Beat the egg and drizzle it in, tossing with a fork. Add 2 tbsp ice water and gently mix just until the dough clumps when pressed. If dry, add up to 1 more tbsp water. Gather into a disk, wrap, and chill for 30 minutes.

Step 2: Sauté the vegetables

Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook, stirring, until translucent and sweet, 5–7 minutes. Add red pepper and cook 3 minutes more. Stir in garlic for 30 seconds until fragrant, then add corn and cook 2 minutes. Scrape into a bowl to cool slightly.

Step 3: Season the tuna mixture

Drain tuna very well (press it in a sieve to remove excess moisture). Flake into a large bowl. Fold in the sautéed vegetables, parsley, olives (if using), oregano, smoked paprika, cumin, black pepper, and 1/2 tsp salt to start. Taste and adjust salt to your liking—remember the cheese and olives add salt.

Step 4: Make the custard

In a medium bowl, whisk 3 eggs, milk, Parmesan, a pinch of salt, and a few grinds of pepper until smooth. Set aside.

Step 5: Roll and blind-bake the crust

Preheat oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) round. Fit it into a 9-inch (23 cm) tart pan with removable bottom or a 9-inch pie dish. Trim excess, leaving a slight overhang; tuck and crimp if using a pie dish. Prick the base with a fork. Chill the lined pan 10 minutes to prevent shrinkage. Line with parchment and fill with pie weights or dried beans. Bake 12 minutes. Remove weights and parchment; return to the oven for 3 minutes to dry the base. Reduce oven to 375°F (190°C).

Step 6: Assemble and bake the tart

Scatter the mozzarella evenly over the hot crust. Spoon in the tuna-corn mixture and spread in an even layer without compacting too much. Pour the custard over the filling, tilting the pan to help it settle. Bake at 375°F (190°C) for 30–35 minutes until the top is golden, the edges are puffed, and the center is just set with a slight jiggle. If the rim browns too fast, tent loosely with foil. For doneness, the center should reach about 165°F (74°C).

Step 7: Rest, slice, and serve

Cool on a rack for at least 15 minutes to allow the custard to set. Slice and serve warm or at room temperature. Garnish with a little extra parsley and, if you like, a squeeze of lemon. A green salad on the side is perfect.

Pro Tips

• Dry is key: press tuna firmly in a sieve so the custard sets nicely and the crust stays crisp.
• Keep it cold: chilling the dough (and even the lined pan) helps prevent shrinkage and keeps layers flaky.
• Waterproof the base: a brief “drying” bake after removing weights reduces sogginess; a thin sprinkle of cheese on the hot base also helps.
• Season boldly: taste the tuna-veg mix before adding custard—get the seasoning right here.
• Use a baking sheet: place the pan on a preheated sheet for even bottom browning and easy handling.

Variations

• Puff pastry shortcut: swap the shortcrust for a sheet of puff pastry; skip blind-bake and bake 35–40 minutes total.
• Classic Argentine touch: add 2 chopped hard-boiled eggs and extra green olives; reduce corn to 1 cup to keep balance.
• Spicy kick: add 1/2–1 tsp ají molido or red pepper flakes for gentle heat.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 3 days. Reheat slices at 350°F (175°C) for 10–15 minutes until warmed through and crisp. Freeze tightly wrapped slices for up to 2 months; reheat from frozen at 350°F (175°C) for 20–25 minutes. The dough can be made 3 days ahead (refrigerated) or 1 month ahead (frozen). You can also blind-bake the crust up to 1 day in advance; keep covered at room temperature.

Nutrition (per serving)

Approximate per slice (1 of 8): 400 calories; 20 g fat; 33 g carbohydrates; 20 g protein; 2 g fiber; 620 mg sodium. Values are estimates and will vary with brands and optional ingredients.