Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Tarta de Atun

Tuna Tart — Tarta de Atun, Uruguayan Tuna Pie

This tarta de atun recipe bakes canned tuna with sautéed onion and peppers, crushed tomato, chopped hard-boiled egg and cubes of cream cheese into a crisp olive-oil shortcrust, with beaten egg to bind the filling. It slices cleanly, travels well, and tastes just as good warm as it does at room temperature. One serving is about 181 g.

Tartas like this one came to the Río de la Plata with Spanish and Italian immigrants, whose savoury pies — the pascualina above all — became everyday home cooking in Uruguay and Argentina. The tuna version is a pantry classic: canned tuna, onion, peppers, tomato and eggs are ingredients almost every Uruguayan kitchen keeps on hand, and the closed tart turns them into a lunch that feeds a family, travels to work or a picnic, and tastes good warm or cold.

Pairs well with: A slice with a green salad and a glass of cold white wine, or wrapped up for a picnic lunch

Provenance

Uruguay flag Uruguay

Uruguayan Home Cooking

Latin America & Caribbean

Time Dedication

1h 30m

40m prep • 50m cook

Batch Yield

8 Servings

372 kcal per serving

1 serving ≈ 181 g

Technical Skill

Intermediate

Medium (Shortcrust Tart)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Family lunch, picnics, work lunch, casual gatherings Cost: Low — about $2–3 per serving at home
Tags: Fish Egg Cheese Savory Baked
A golden slice of closed tuna tart on a blue and white fruit-patterned plate, the shortcrust lid crisp and golden

Uruguayan Home Cooking

Photo: Continentaleurope, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A good tarta de atun has a crisp, golden lid, a moist tuna filling that holds its slice, and no soggy base.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 30m
P

Prep Stage: A Tender Dough, A Flavourful Filling

40 Mins • Dough, Resting & Filling Prep

The dough is a simple olive-oil shortcrust — flour, oil, water and salt, kneaded briefly and rested so it rolls out without shrinking. While it rests, the filling comes together: onion and peppers sautéed soft, tuna flaked in, tomato and cream cheese to bind, and eggs — two chopped hard-boiled, two beaten raw — to hold every slice together.

Maestro Tip: Drain the tuna really well and let the sofrito cool before it meets the raw eggs, or the filling will scramble before it reaches the oven.

  1. 1

    Make the Dough

    10 Mins Room temperature

    Put the flour and 5 g of the salt in a bowl, pour in 60 ml of the olive oil and rub it in with your fingertips until the mixture looks like coarse crumbs. Add the water a little at a time, mixing until a soft dough forms, then knead briefly — just until it comes together. Divide it into two pieces, one slightly larger than the other, and flatten each into a disc.

    Stop kneading as soon as the dough holds together — overworked shortcrust turns tough instead of tender.

    Done when: A soft, smooth dough that holds together without cracking.

  2. 2

    Rest the Dough

    30 Mins Room temperature

    Wrap both discs in cling film and leave them to rest at room temperature for 30 minutes. Meanwhile, boil the 2 eggs for the filling for 10 minutes, then cool them under cold water, peel and chop roughly.

    The rest relaxes the gluten, so the pastry rolls out thin and does not shrink back in the tin.

    Done when: The dough is relaxed and easy to roll; the eggs are peeled and chopped.

  3. 3

    Cook the Filling

    15 Mins Medium heat

    Heat the remaining 15 ml of olive oil in a pan over medium heat and sauté the onion and both peppers for about 8 minutes, until soft and sweet. Stir in the crushed tomato and cook 3 minutes more, then take the pan off the heat. Add the drained tuna, the chopped hard-boiled eggs, the cream cheese cubes, the olives, the remaining 3 g of salt, the pepper and the oregano, and fold everything together. Let it cool for 5 minutes, then stir in the 2 beaten raw eggs.

    Let the sofrito cool before adding the raw eggs — hot filling cooks the egg on contact and the tart will not bind properly.

    Done when: A soft, well-mixed filling that holds its shape on a spoon.

  4. 4

    Assemble the Tart

    5 Mins Room temperature

    Heat the oven to 190°C (375°F). Roll the larger disc out on a floured surface to about 3 mm thick and line a greased 24 cm tart tin, letting the pastry hang over the edge. Spoon in the filling and spread it level. Roll out the smaller disc, lay it over the top, and press the edges together to seal. Trim the excess, crimp the rim with a fork, and cut two small slits in the lid so steam can escape.

    Seal the rim firmly — a loose edge lets the filling bubble out and the lid lift in the oven.

    Done when: A neat closed tart with a sealed, crimped rim and two steam slits.

  5. 5

    Bake Until Golden

    30 Mins 190°C (375°F)

    Bake at 190°C (375°F) for 30 minutes, until the lid is deep golden and crisp and the filling is set — a knife slipped into the centre should come out hot and clean. The pastry around the rim should be browned, not pale.

    If the lid browns too fast, lay a loose sheet of foil over the top for the last 10 minutes.

    Done when: Deep golden, crisp lid; the centre is hot and set when tested with a knife.

Finishing Touches & Plating

Let the tart rest for 10 minutes before slicing — the filling needs that time to settle, or the first slice will fall apart. Cut into 8 wedges and serve warm, or let it cool completely and serve at room temperature.

Nutritional Physiology & Benefits

Nutrition

Energy

372

kcal / serving

Protein

18g

Complete AA

Carbs

35g

Complex

Fats

18g

Healthy

Per serving (8 servings · 1 serving ≈ 181 g)
Energy372 kcal
Protein18 g
Carbohydrates35 g
Fat18 g
Fibre2.4 g
Sugar3.4 g
Sodium698 mg
Per 100g
Energy205 kcal
Protein9.9 g
Carbohydrates19.1 g
Fat9.8 g
Fibre1.3 g
Sugar1.9 g
Sodium385 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin D and selenium (tuna), vitamin C (peppers), vitamin B12 (eggs), with calcium from the cream cheese.

Real Protein From Tuna and Egg

Each slice carries about 18 g of protein from the tuna and eggs, which keeps you full well past lunch.

Peppers and Tomato Bring the Colour

Red and green peppers plus tomato add vitamin C and fibre to a dish that is mostly pantry staples.

Pantry Cooking, Nothing Wasted

Canned tuna, eggs, onion and flour — everyday ingredients that turn into a proper homemade lunch with no special shopping.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Vegetables

Green Salad With Lemon

A sharp green salad with a lemon dressing cuts through the rich cheese and egg in the tart and keeps the plate fresh.

Sides

Boiled Potatoes With Parsley

Plain boiled potatoes with parsley and a little olive oil round the tart out into a filling lunch without competing with it.

Drinks

Cold White Wine or Sparkling Water

A cold, dry white wine — or sparkling water with lemon — lifts the salty tuna and cheese and cleans the palate between bites.

Full Menus

As Part of a Picnic Spread

The tart travels beautifully cold, so pack wedges with salad, fruit and bread for a picnic — it needs no reheating and slices cleanly outdoors.

Complete menu

Serve a wedge of tarta de atun with a green salad and boiled potatoes with parsley, and finish with fresh fruit — a complete Uruguayan lunch that needs nothing fancy.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Slicing It Piping Hot

Cutting the tart straight from the oven makes the filling spill out, because the egg has not finished setting as it cools. Wait 10 minutes. This is general guidance, not medical advice.

Leaving It Out All Day

A tart with egg, tuna and cheese is perishable — bacteria grow quickly at room temperature, so do not leave slices out for more than 2 hours. Keep leftovers in the fridge.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying lunch slice — one generous wedge with salad makes a full meal.
  • ChildrenChildren usually enjoy it: mild, soft and easy to eat. Serve a smaller slice, warm not hot, and pick out the olives if they dislike them.
  • ElderlyVery suitable — soft, warm and easy to chew; serve a modest slice with salad or soup.
  • Pregnant womenGenerally suitable when the tart is baked right through and the eggs are fully set; eat it fresh and hot.
  • Breastfeeding womenGenerally suitable; the protein and steady carbohydrate help recovery — take a full slice with salad.
  • AthletesA handy post-training lunch: the tuna and eggs give solid protein, the crust gives carbohydrate for refuelling.
  • Weight gainA good choice — take a generous slice with extra salad and bread.
  • Weight lossKeep it to one slice and load the plate with green salad; the crust and cheese make it energy-dense.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe crust is the main source of carbs — keep it to one slice and ask your clinician about a suitable serving.
  • High blood pressureMost of the sodium comes from the tuna, olives and cheese; keep the portion modest and ask your clinician about portion size.
  • Kidney diseaseLimit the portion — the tart is salty and rich in protein; ask your clinician about portion size.
  • GoutEat occasionally and in smaller portions — tuna is moderately high in purines; ask your clinician if you are unsure.
  • Stomach issuesUsually gentle, but the onion and peppers can feel heavy — eat a modest slice and avoid eating it very hot.
  • Cardiovascular diseaseKeep the portion modest — the tart is rich in saturated fat from the cheese; balance it with salad.
  • Fatty liverKeep the portion modest and favour salad over extra slices; the crust and cheese are energy-dense.
  • Food allergiesContains wheat (gluten), egg, milk (cream cheese) and fish (tuna).
  • Special therapeutic dietsIf you follow a prescribed low-sodium diet, use low-sodium tuna, skip the olives and use less salt, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then cover and keep in the fridge.
In the fridge
3 days in an airtight container.
In the freezer
2 months, sliced and wrapped in portions; thaw overnight in the fridge.
How to reheat
Warm slices in the oven at 180°C (350°F) for 10 minutes until the centre reaches 74°C (165°F); the lid crisps up again.
Freezing recommended
Yes, sliced — it reheats well from frozen portions.
Signs it has spoiled
A sour smell, a slimy filling, or mould on the crust.

More recipes to explore

An open chivito sandwich on a white plate: a bun topped with grilled steak, ham, melted mozzarella, sliced hard-boiled egg, green olives, pickles and mustard, with sweet potato fries beside it Uruguay flag Uruguay 35m
Lunch •Punta del Este Classic

Chivito

This chivito recipe builds Uruguay's national sandwich: a thin grilled steak layered with ham, crisp bacon, melted mozzarella and a fried egg, finished with tomato, lettuce, green olives, mayonnaise and mustard in a soft toasted roll. One serving is about 445 g. It is a big, messy, deeply satisfying lunch that comes together in about 35 minutes.

Comfort & Warmth

A towering Uruguayan sandwich of grilled steak, ham, bacon, melted mozzarella and a fried egg in a soft roll.

Pairs Well With
French fries and a cold lager or a glass of Uruguayan tannat
Beef short ribs, chorizo and morcilla grilling over wood embers on a Uruguayan parrilla Uruguay flag Uruguay 2h
Dinner •Montevideo Parrilla Heritage

Uruguayan Asado

Uruguayan asado is a mixed grill cooked slowly over wood embers on the parrilla, the iron grill that stands at the centre of Uruguayan family life. Beef short ribs, flank and skirt steak go on first, followed by chorizo and morcilla, all seasoned with nothing but coarse salt, and the meal is served piece by piece as each cut is ready, with chimichurri and salsa criolla on the table. One serving is about 425 g.

High-Protein & Satisfying

A slow mixed grill of beef cuts, chorizo and morcilla over wood embers, served with chimichurri and salsa criolla — the heart of the Uruguayan Sunday asado.

Pairs Well With
Salsa criolla & ensalada rusa
High Protein
A bowl of golden torta fritas beside a mate gourd with a metal straw and a blue thermos Uruguay flag Uruguay 40m
Snack & Tea •Uruguay's Rainy-Day Snack

Torta Fritas

Torta fritas are Uruguay's beloved rainy-day snack: thin rounds of wheat-flour dough, fried until puffed and golden, then eaten plain, dusted with sugar or spread with dulce de leche. When the clouds roll in over Montevideo, home kitchens and street stalls start frying, and the smell of hot dough means it is time for mate. One serving is about 170 g.

Comfort & Warmth

Golden discs of fried wheat dough, crisp outside and soft inside, made for grey rainy afternoons with a hot mate.

Pairs Well With
Hot mate, dulce de leche and a dusting of sugar
A slice of chaja cake with sponge, whipped cream, dulce de leche and peach layers, with the whole meringue-topped cake behind it Uruguay flag Uruguay 2h 45m
Snack & Tea •Paysandú Heritage

Chaja

This chaja recipe builds Uruguay's most original dessert layer by layer: a soft sponge cake soaked in peach syrup, crisp meringue, sweet whipped cream, peaches in syrup and dulce de leche, finished with crushed meringue all over the outside. It was created in Paysandú in 1927 and named after the chaja bird, whose soft white plumage the cake is said to resemble. One serving is about 195 g.

Celebration & Sharing

A cloud-light Uruguayan layer cake of sponge, crisp meringue, whipped cream, peaches and dulce de leche — Paysandú's most original dessert.

Pairs Well With
A slice of chaja with coffee or mate, at a birthday or Sunday table

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.