Hello friends,
The weather is lovely and warm, and we’re eager to enjoy simple, quick meals that require little to no cooking. That’s where I come in! Besides being visually appealing, today’s recipe is incredibly tasty. I’m sure you’re going to love it! Let me introduce you to my no-bake tomato and tuna tart!
The inspiration for this no-bake tomato and tuna tart.
So, you know by now that I’ll share everything with you! I found my visual inspiration on Pinterest, which is an endless source of beautiful ideas and a place where I love to get lost…
I stumbled upon a very tempting image of a tomato tart made with a cooked rice crust. But that didn’t suit my needs. However, it intrigued me, and I might give it a try towards the end of summer… The layer beneath the tomatoes, however, was a sort of ricotta flan that also required baking. Nope! No oven for me!
After a brief pause, I had a brilliant idea, and my no-cook tomato and tuna tart was born… in my mind! From there, it was all about transforming that idea into a visual and flavorful success. I can’t wait to hear what you think…
The composition of this tart, three elements
The crust
It is made from « TUC » type biscuits mixed with melted butter. This inspiration came from the base of my no-bake cheesecakes with salmon or bell pepper. It’s simple and very quick to prepare.
The filling
This features a delicious tuna spread. It’s a staple appetizer recipe I’ve been making for years. You might have tasted it with some moricettes or savory black olive cookies. Here, it brings an incredible freshness!
The topping
Clearly, a generous layer of assorted tomatoes will provide the finishing touch to this fresh and flavorful tart!
The mistakes I made and how to avoid them
What you see here often results from lengthy work and sometimes fruitless, iterative trials to offer you this no-bake tomato and tuna tart! 😉
I faced a bit of a challenge with the biscuit crust. Initially, it was too crumbly, so I added a little olive oil during my second attempt, and it improved. Be sure to mix the crushed biscuits and fat well, then compact it firmly.
My second issue was unmolding the tart. I had a difficulty removing the pastry ring. What a hassle! Fortunately, I used a blowtorch on the ring, and that solved the problem. If you don’t have a blowtorch, I recommend lining the inside of the ring with parchment paper all around. That way, you won’t encounter the unmolding issue.
Also, the crust around the edge of my no-bake tomato and tuna tart turned out a bit too thick. Therefore, I suggest using a larger pastry ring than the one I initially used to better distribute your biscuit crumble.
A versatile recipe
If you prefer a more traditional crust, that’s an option too. Just blind bake it and fill it once cooled. My olive oil shortcrust pastry works perfectly. Similarly, the dough I use for my savory thyme cookies would be delightful.
Tomatoes are the summer vegetable.
Summer is undoubtedly the best season to enjoy tomatoes. While they are available year-round at markets, it’s from June to September that they truly shine.
Tomatoes thrive on sun and heat. These conditions allow them to ripen naturally on the vine, fully developing their aromas, sweetness, and color. A tomato harvested in the summer is often juicier, more aromatic, and much more flavorful than one produced out of season.
This period also offers the greatest diversity of varieties. Beefsteak, Black Crimea, Green Zebra, pineapple tomato, or cherry tomato present an incredible range of flavors and textures. Each variety adds its unique personality to salads, tarts, gazpachos, or homemade sauces. I encourage you to focus on these varieties for your no-bake tomato and tuna tart recipe.
Choosing seasonal tomatoes also helps support local production and reduce heated greenhouse farming. This process is both delicious and environmentally friendly.
Summer is truly the perfect time to rediscover this essential fruit of our kitchens and fully enjoy its freshness, aromatic richness, and all the recipes it inspires.
Other recipes to highlight tomatoes
There’s no shortage of tomato recipes on the blog… You’ll find a wealth of ideas. However, I’d like to share a select few that should inspire you!
On the pie side, don’t miss my cherry tomato Tatin pie, my tomato compote and fresh tomato tart, or my creamy tomato and burrata pasta. If the heat is intense, my cold tomato soup will be refreshing! My stuffed tomatoes without cooking is another idea worth considering.
The necessary utensils
You will need a blender to make the biscuit crumbs (or a freezer bag and a rolling pin),
One 22 cm (about 8.5 inches) pastry ring,
A straight-sided glass to compact the dough,
One mixing bowl,
A small angled spatula,
One cutting board,
And a good paring knife.
There you have it, I’ve shared everything!
Ready to get cooking?
The recipe awaits, Chef!
No-Bake Tomato and Tuna Tart
( Vote !)
Loading...Ingredients
- Dough
- 250 g of savory biscuits
- 125 g of melted butter
- 2 tablespoons of olive oil (optional)
- Rillettes
- 260 g of canned tuna
- 280 g of cream cheese (St Morêt)
- 1 large shallot
- 1/2 lemon juice
- 1 tablespoon of olive oil
- 4-5 chopped basil leaves
- 1/2 teaspoon of ground coriander
- Pepper
- Finishing
- 3 tomatoes
- A few basil leaves
- Fleur de sel
- A drizzle of olive oil
Instructions
Crust
Blend the cookies in a blender. Add the melted butter and olive oil.
Pour onto your serving plate, in the center of your ring.
Spread this crust well on the bottom and up the sides of the ring. You should have something that holds together. Set aside in the refrigerator.
Rillettes
Crumble the tuna with a fork.
Finely chop the shallot, add it to the tuna.
Add the St Moret, coriander, lemon juice, olive oil, and finely chopped basil.
Mix everything together. Season with pepper.
Pour onto the crust. Spread well with a small spatula.
Finishing
Add your sliced tomatoes. Arrange your basil leaves.
Add the fleur de sel and olive oil.
It’s ready!
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