Meet your new secret weapon for effortless entertaining: Tuna Puffs. This recipe elevates humble canned tuna into a sophisticated bite by pairing it with the buttery, flaky crunch of store-bought puff pastry.
The filling is a simple, flavorful tuna salad enriched with cream cheese for extra creaminess and stability. Baked until puffed and golden, these irresistible bites are always the first to disappear from any party platter, and they come together faster than you can preheat your oven.
Why Puff Pastry is the Perfect Vessel
The genius of this recipe lies in using pre-made puff pastry as a time-saving, foolproof shell. When baked, the layers of dough separate and rise dramatically, creating a light, airy, and buttery cup that contrasts beautifully with the rich, savory filling. To prevent a soggy bottom, we partially pre-bake (or “dock”) the pastry cups before adding the filling.
This creates a stable, slightly crisp base that holds up to the moist tuna salad. The filling itself uses cream cheese alongside mayonnaise—this not only adds a tangy depth but also helps the filling hold its shape during baking, preventing it from drying out or becoming greasy.
Ingredients

For the Puff Pastry Cups:
- 1 sheet (about 8 oz/225g) frozen puff pastry, thawed but cold
- 1 tablespoon all-purpose flour (for dusting)
- 1 large egg, beaten (for egg wash, optional but recommended)
For the Tuna Filling:
- 2 (5 oz) cans solid white tuna in water, well-drained
- 4 oz (113g) cream cheese, softened
- ¼ cup (60g) mayonnaise
- 2 tablespoons finely diced red onion or shallot
- 1 tablespoon freshly chopped dill or parsley (plus more for garnish)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons grated Parmesan cheese (optional, for topping)
Instructions
1. The Prepared Puff Pastry Cups: Preheat oven to 400°F (200°C). Lightly dust a work surface with flour. Unfold the thawed puff pastry sheet and roll it out slightly to smooth any seams. Using a 3-inch round cutter or glass, cut out 10-12 circles.
Press each circle into the cups of a standard (non-greased) muffin tin, forming a neat cup shape. Prick the bottom of each pastry cup 2-3 times with a fork (docking).
2. The Partially Baked Pastry Shells: If desired, brush the edges of each pastry cup lightly with beaten egg wash for a deeper golden color. Bake for 8-10 minutes, until the pastry has puffed up and the cups are set and just beginning to turn light golden. They will not be fully cooked.

Remove from the oven—the centers may have puffed up; gently press them down with the back of a spoon to create a well for the filling. Reduce oven temperature to 375°F (190°C).
3. The Creamy Tuna Salad Filling: While the shells bake, make the filling. In a medium bowl, use a fork to flake the drained tuna until no large chunks remain.
Add the softened cream cheese, mayonnaise, diced onion, herbs, Dijon, garlic powder, salt, and pepper. Mix vigorously until the cream cheese is fully incorporated and the mixture is creamy and cohesive.

4. Assembled & Ready-to-Bake Puffs: Spoon a heaping tablespoon of the tuna filling into each partially baked pastry cup, pressing it gently into the well. Mound it slightly. Optionally, sprinkle a little grated Parmesan cheese over the top of each filled cup.
5. The Golden, Finished Tuna Puffs: Return the muffin tin to the oven (now at 375°F/190°C) and bake for 12-15 minutes, until the filling is hot, the pastry is deep golden brown and flaky, and the edges are crisp. Let cool in the pan for 5 minutes before carefully removing with an offset spatula or knife. Garnish with fresh herbs and serve warm.
Pro-Tips for Flaky Success

- Keep Pastry Cold: Work with thawed but cold pastry for the best flaky lift.
- Dock the Dough: Pricking the bottom of the raw pastry cups is essential to prevent them from ballooning up during the initial bake.
- Drain Tuna Well: Press the tuna in a fine-mesh strainer or with paper towels to remove excess liquid and prevent a soggy filling.
- Soft Cream Cheese: Ensure your cream cheese is truly softened to room temperature for a smooth, lump-free filling.
- Make-Ahead: You can prepare the filling up to a day ahead and store it covered in the fridge. The unbaked, filled puffs can be assembled, covered, and refrigerated for 2 hours before baking—add 2-3 extra minutes to the baking time.
- Reheating: Re-crisp leftovers in a 350°F (175°C) oven or toaster oven for 5-7 minutes.
These Tuna Puffs prove that impressive appetizers don’t require hours in the kitchen.